I have a confession to make! I love to make homemade Pizza! Here’s one of my family’s favorite, Pesto Anchovy Pizza! I make many variations of pizzas, but this one has pesto sauce, salami, anchovies, and fresh basil leaves all topped with mozzarella cheese! My mouth is watering just writing about this Pesto Anchovy Pizza!
What’s your favorite pizza? Do you like a thin crust, or a thick one? Do you lean towards a simple, single-topping pizza or one topped with everything but the kitchen sink? I think that the countless ways pizza can be created lends to its mass appeal. Plain cheese or pepperoni pizzas are definite kid pleasers, but the more sophisticated adult versions are quite appealing, too. If you’ve never made your own pizza at home, I encourage you to try it. You’d be amazed by how simple it is!
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Ali in the Valley
Pesto Anchovy Pizza…
Pizza dough (your favorite or try Trader Joe’s)
Pesto Sauce (Trader Joe's)
1/4 cup of Dried Oregano leaves
flour for pizza peel
1/3 cup of Olive Oil
The TJ dough requires about 20 minutes of “resting” before it’s used. Sprinkle a little flour on a clean surface and let the dough rest for 2o minutes. Depending on how long your oven takes to heat up, you may want to preheat it to 450º at this time.
Coat pizza pan lightly with olive oil and sprinkle with flour. After twenty minutes, roll out the dough to your preferred thickness on the pizza pan.I roll out a piece and pick it up by the ends so the dough thins even more. Spread a thin layer of the pesto sauce all over the pizza; for a thinner, smaller pizza I would recommend using no more than 1 – 2 tablespoons so the crust doesn’t get soggy. Top with sliced salami (and anchovies in my case), oregano, basil leaves and mozzarella cheese. The Pizza should take about 10 – 15 minutes to cook in the oven. If you’re cooking a bigger pizza, just check at the 10-minute mark to make sure your pizza doesn’t overcook. Your pizza’s done when the edge has formed a nice crust and the cheese is bubbly and slightly brown.