1 pound pizza dough.
3/4 cup pizza sauce.
4-5 oz. bocconcini cheese,
5 flat anchovy fillets,
1 tsp. capers from a jar,
1/4 cup diced roma tomatoes,
1 teaspoon chopped parsley,
1 teaspoon extra virgin olive oil,
1 tbsp. whole-wheat flour,
sea salt and fresh black pepper to taste.
Recipe: Sprinkle the flour over your kitchen counter and roll the pizza dough to the desired size. Grease a pizza pan with the olive oil and place the pizza dough on it. Spread the pizza sauce over the pizza dough, leaving the edge free of sauce. Top with the bocconcini cheese, anchovies and diced roma tomatoes evenly over the pizza and place it in a preheated oven at 450 F. Bake for about 15 minutes of until the edge of the pizza turns golden and the cheese is nicely melted. If the top of the pizza is cooking faster than the bottom, remove the pizza pan from under the pizza and cook it directly on the oven rack. Alternatively, use a perforated pizza pan. Cooking tip: For more intense flavor, brush the pizza dough with garlic-infused olive oil before applying the toppings.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.