Pizza Etna, Fiery One
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 8 mins |
| Total Time | 38 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 port. Pizza dough with tomato sauce, ready-made product or your own creation
- 2 tablespoon rapeseed oil
- some salt, pepper
- 1 teaspoon Tabasco, smoked, milder and better in taste
- 1 clove (s) garlic, finely diced or chopped
- 0.5 ½ shallot (s), the size a thumb
- 5 anchovies, halved or third
- 10 olives, black without stone
- 30 capers
- 50 g artichoke hearts
- 8 slices salami, fiery
- 200 g cheese, rated Emmentaler
- 1 mozzarella, finely diced
- 0.5 teaspoon ½ oregano
Print Recipe
Pin Recipe Instructions
- Place a baking stone in the oven and heat to max.temperature with top / bottom heat.
- Mix the oil with the Tabasco, garlic and shallot, season with salt and pepper.
- When the oven is up to temperature, roll out the dough and spread the tomato sauce over it (not too much). Sprinkle the grated Emmentaler on top. Then drizzle the oil mixture over it, distribute the anchovy pieces well on top and drape the remaining ingredients over it. Finally, spread the mozzarella and season with oregano.
- Then bake the pizza in the oven until the cheese has melted and the edge is brown enough. This takes about 8 minutes with a brick.
- You don`t get the smoked Tabasco everywhere; but it is very aromatic and not as penetratingly hot as its conspecifics. The pizza is characterized by the spiciness, the anchovies and the capers.
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