'Coast sensations' - fried pizza with anchovies

Dainty and delicious, this fried pizza recipe from Franco Pepe is topped with beautifully ripe tomatoes and anchovies. Depending on how hungry you are, you can serve one mini pizza each as a starter, or cut into smaller pieces to share around as a snack. Use Franco's pizza dough recipe for best results.

First published in 2017
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Ingredients

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Imperial

Fried pizza with anchovies

  • 3 cherry tomatoes
  • 6 anchovies, Franco uses anchovies from Cetara
  • 2 chillies, chopped
  • dried garlic powder
  • parsley, finely chopped
  • 1 lemon, (preferably from Amalfi) zested
  • sunflower oil, for frying

Method

1
Cut one 250g portion of pizza dough in half and roughly shape each half into two 20cm circles, leaving the edges slightly thicker than the centres. Fry in sunflower oil for 1 minute on each side in a pan over a medium heat until golden brown
  • sunflower oil, for frying
2
Slice the cherry tomatoes and place on the fried pizzas, cut-side up
  • 3 cherry tomatoes
3
Twist the anchovies using your finger and place on top of the tomatoes. Sprinkle over the parsley, chilli and garlic powder
  • 1 chilli, chopped
  • 3 anchovies, Franco uses anchovies from Cetara
  • dried garlic powder
  • parsley, finely chopped
4
Grate over some lemon zest and serve
  • 1 lemon, (preferably from Amalfi) zested

Discover more about this region's cuisine:

Not all pizzas are made equal, but those that grace Franco Pepe’s pizza oven are the best in the world. His family have been baking in Campania for three generations, and his pizza restaurant is now internationally recognised.

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