New Pizza/James McNair's 2000

Spicy Tomato and Cheese Pizza with Anchovies, Olives, and Capers (Pizza Vesuvio)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
8


INGREDIENTS:
Neapolitan-Style Pizza Dough seasoned tomato pulp or 2 cups peeled, seeded, well-drained, and vinely chopped ripe tomato vegetable oil or cooking spray for greasing pizza screen or ventilated pizza pan (if using)
cornmeal for sprinkling pizza peel (if using) extra-virgin olive oil for brushing crust and drizzling over toppings 8 ounces fresh soft mozzarella cheese packed in water, preferably water-buffalo type from Italy, thinly sliced and cut into small pieces, or 3 cups freshly shredded high-quality semisoft mozzarella cheese (about 9 ounces), preferably made with whole milk
8 flat anchovy fillets, coarsely chopped 1/4 cup coarsely chopped, pitted dry-cured black olives, preferably from Italy 2 tablespoons drained small capers
1/2 cup freshly grated Parmesan cheese (about 2 ounces), preferably Parmigiano-Reggiano salt crushed dried chile



1 Make the Neapolitan-Style Pizza Dough and set aside to rise as directed.
2 If using Seasoned Tomato Pulp, prepare as directed and set aside to cool to room temperature. If using fresh tomato, reserve for later use.
4 About 30 minutes before baking the pizza, prepare an oven and preheat it to 500 degrees F. If using a pizza screen or ventilated pan, brush it with vegetable oil or coat with spray and set aside. If baking directly on a stone or tiles, sprinkle a pizza peel with cornmeal and set aside.
5 On a lightly floured surface, roll out or stretch the dough and shape it as desired. Place the dough on the prepared screen, pan, or peel. Brush the dough all over with olive oil, then top with the tomato, leaving a 1/2-inch border around the edges. Layer the mozzarella cheese over the tomato and scatter the anchovy fillets, olives, and capers over the cheese. Sprinkle with 1/4 cup of the Parmesan cheese and salt and crushed chile to taste, then drizzle with olive oil. If using a pizza peel, give it a quick, short jerk to be sure that the bottom of the crust has not stuck to it.
6 Transfer the pizza to the preheated oven and bake until the crust is golden, about 10 minutes.
7 Remove the pizza to a wire rack and let stand for about 2 minutes, then transfer to a cutting tray or board and lightly brush the edges of the crust with olive oil. Sprinkle with the remaining 1/4 cup Parmesan cheese. Slice and serve immediately.

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