Pizza with Artichokes, Ham and Anchovies
- 500 grams
extra fine Pastry flour (such as Wiener Griessler)
- 1 cube
Yeast (42 g)
- ½ teaspoon
- 2 teaspoons
- 350 milliliters
- 2 cans
Olive oil (cold-pressed)
- 2 scoops
Buffalo mozzarella (or cow's milk mozzarella)
- 1 can
Anchovy fillet (packed in oil)
- 4 slices
- 150 grams
Artichokes (packed in oil, from a jar)
freshly ground Pepper
fresh Sage leaf
In a large bowl, mix flour and salt and pile and make a well in the center. Crumble yeast into well and sprinkle with sugar and add about 50 ml (approximately 1/4 cup) warm water. Let rest for about 5 minutes.
Gradually add remaining warm water and mix until dough is smooth and elastic. On a floured surface, knead dough vigorously and add more flour or water, as needed. Cover dough and let rise in a warm place for 60 minutes. Punch down dough and knead again vigorously.
Divide dough in half and shape into two balls. With a rolling pin, roll out two dough circles and place on two oiled pizza pans.
Brush 1 tablespoon oil over each dough circle and spread with 2-3 tablespoons tomatoes. Drain mozzarella and cut into slices. Clean mushrooms and cut into thin slices. Drain artichokes and cut in half. Drain anchovies on paper towel and pat dry, if needed. Preheat oven to 250°C (approximately 480°F) convection.
Arrange mushrooms, anchovies, olives, artichokes and ham over pizzas. Season well with salt and pepper and top pizzas with mozzarella slices. Bake in preheated oven for about 15-20 minutes. Garnish with sage leaves and serve immediately.