Pizza Biancho With Potatoes, Anchovies And Capers


Recipe for Pizza dough –

250g wholemeal bread flour

1tsp salt
1 x 7g yeast sachets
1tsp sugar
2tsp olive oil
150ml lukewarm water
Sieve the flour on to work surface and make a well in the middle. Mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Gradually mix the together to form a dough. Knead until you have a smooth, springy dough.

Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.

Remove the dough to a flour-dusted surface and knead it around a bit to push the air out.

Either use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required. If using straight away, divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about one 14 inch pizza.
For Toppings –
1 Ball Mozzarella, grated
50g Parmesan, grated
1 potato, cut into wafer thin slices
6 anchovies
2tbsp capers
olive oil


(1). Pre-heat oven to 220 centigrade/ Gas Mark 6.
(2). Roll out pizza dough to form a large 12 inch circle, place dough in a pre-oiled pizza tray or on a floured pizza stone.


(3). layer the potato slices onto centre of the dough, leaving a good 1 inch crust around the outside.

(4). Sprinkle the mozzarella over the potato, then place the anchovies and capers on top and scatter with the grated  Parmesan.
(5). Drizzle with oil and cook in the pre-heated oven for 20 minutes or till dough becomes cooked and golden.
(6). Remove from oven and eat straight away



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