← All recipes

🍕 Small Pizza with Tomato, Anchovies, and Capers

224 kcal · 30 min · 4 servings

Ingredients

• 200 g rye flour (Type 1150)
• 200 g wheat flour (Type 550)
• salt
• 0.5 cube yeast
• 320 g tomatoes (4 tomatoes)
• 1 onion
• 8 anchovy fillets (in brine)
• 10 g small capers (jar)
• 200 g pureed tomatoes (Tetrapak or can)
• pepper
• 100 g gratin cheese (17 % fat)
• 1 bunch flat-leaf parsley
• 2 garlic cloves
• 1 organic lemon

Instructions

1. 1. Mix the flours with a quarter teaspoon of salt in a large bowl.
2. 2. Make a well in the center of the flour mixture.
3. 3. Crumble the yeast into the well.
4. 4. Pour 250 milliliters of lukewarm water over the yeast and flour.
5. 5. Knead the dough with the beaters of a hand mixer until it is smooth.
6. 6. Cover the dough and let it rise in a warm place for about 30 minutes.
7. 7. Wash the tomatoes under running water.
8. 8. Cut out the hard stem ends of the tomatoes in a wedge shape.
9. 9. Slice the tomatoes.
10. 10. Peel the onion.
11. 11. Slice the onion into rings.
12. 12. Place the anchovy fillets and capers in a sieve.
13. 13. Rinse the anchovies and capers under cold water.
14. 14. Drain the anchovies and capers on kitchen paper.
15. 15. Sprinkle some flour on your work surface.
16. 16. Divide the pizza dough into 8 equal portions.
17. 17. Roll each portion into a circle about 12 centimeters in diameter.
18. 18. Place four dough bases on a sheet of baking paper large enough for your baking tray.
19. 19. Pull the baking paper with the dough bases onto a baking tray.
20. 20. Spread some pureed tomato on each dough circle.
21. 21. Distribute the tomato slices evenly on the dough.
22. 22. Distribute the onion rings evenly on the dough.
23. 23. Distribute the anchovies evenly on the dough.
24. 24. Distribute the capers evenly on the dough.
25. 25. Season the pizza with salt and pepper.
26. 26. Sprinkle the gratin cheese over the topped dough bases.
27. 27. Preheat the oven to 225 degrees Celsius (fan: 200 degrees Celsius, gas: level 3 to 4).
28. 28. Slide the tray onto the lowest rack.
29. 29. Bake the pizzas for 15 to 20 minutes.
30. 30. Wash the parsley under running water.
31. 31. Shake the parsley dry.
32. 32. Pluck the parsley leaves from the stems.
33. 33. Chop the parsley leaves roughly.
34. 34. Peel the garlic.
35. 35. Chop the garlic finely.
36. 36. Wash the lemon with hot water.
37. 37. Dry the lemon.
38. 38. Grate the zest of the lemon.
39. 39. Mix the chopped parsley, chopped garlic, and lemon zest.
40. 40. Take the baked pizzas out of the oven.
41. 41. Pull the baking paper with the pizzas off the tray.
42. 42. Place the baking paper with the remaining dough bases back on the tray.
43. 43. Top the remaining dough bases as well.
44. 44. Bake the remaining pizzas as well.
45. 45. Serve the gremolata (herb mixture) together with the pizzas.

Nutrition per serving

• kcal: 224
• Protein: 10 g · Fett/Fat: 3 g · Carbs: 38 g