Cherry Tomato Pizza with Anchovy & Garlic Dinner Recipe
This Cherry Tomato Pizza is an elevated dinner recipe featuring a bold combination of sweet cherry tomatoes, salty anchovies, and savory garlic on a perfectly crisp crust. With fresh basil and Parmesan topping, it's an irresistible option for those who appreciate Mediterranean-inspired flavors.
Ingredients
- 2 8-ounce balls of pizza dough store-bought or homemade
- ¼ cup extra-virgin olive oil plus more for drizzling
- 8 to 12 oil-packed anchovy fillets to taste
- Fine cornmeal for dusting
- 1 cup halved cherry tomatoes
- 1 to 2 garlic cloves thinly sliced
- 1 teaspoon dried oregano
- ¼ cup grated Parmigiano-Reggiano cheese 1 ounce
- Coarse sea salt and freshly ground black pepper to taste
- Fresh basil leaves for serving
Variation – Caper Substitute
- Replace anchovies with 2 tablespoons of minced capers for a less fishy alternative.
Instructions
- Preheat the Oven: If your broiler is in the oven, preheat to 500°F. If in a separate drawer, preheat the oven to 450°F. Place a pizza stone or rimless baking sheet in the oven and allow it to heat for 45 minutes.
- Prepare the Dough: Allow the pizza dough to sit at room temperature for 30 minutes.
- Cook the Anchovies: Heat a small skillet over high heat. Add ¼ cup olive oil and anchovy fillets, mashing the anchovies with a spoon until dissolved (about 2 minutes). Set aside.
- Shape the Dough: Dust a rimmed baking sheet (or pizza peel) generously with cornmeal. Shape and stretch one ball of dough into a 12-inch round directly on the surface. Scatter half of the tomatoes, garlic, and oregano over the dough. Top with half of the cheese, drizzle with half of the anchovy oil, and sprinkle with salt and pepper to taste. Ensure the pizza is not sticking to the baking sheet or peel; add more cornmeal as needed.
- Cook the Pizza: Slide the prepared pizza onto the preheated pizza stone or baking sheet in the oven. Cook for 3 minutes. Then broil until golden, crisp, and blistered in places (2–4 minutes). For an oven without a broiler, bake at 450°F for 10–20 minutes.
- Finish and Serve: Using tongs, transfer the cooked pizza to a serving platter. Drizzle with more olive oil, garnish with fresh basil leaves, and repeat the process with the remaining dough and toppings.
Notes
- Serve with a mild green salad (like romaine or butter lettuce) for a balanced meal.
- The caper substitution is ideal for those who prefer a less intense seafood flavor while retaining briny undertones.
- For extra crunch, consider adding a light sprinkle of semolina in addition to cornmeal when dusting the surface.
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