Acciughe Recipe

Marinate anchovies

In a shallow bowl, combine 60 ml extra-virgin olive oil, sliced garlic, chopped oregano, Calabrian chile, chopped parsley, black pepper and 1/2 tsp sea salt. Whisk briefly to emulsify.

Add the rinsed, patted-dry anchovy fillets to the bowl in a single layer. Turn gently to coat each fillet with the marinade. Cover and refrigerate for 20–30 minutes to let flavors meld. Remove from fridge 10 minutes before assembling to take the chill off.

Preheat oven to 250°C (475°F) with a pizza stone or baking sheet inside. If using flatbread, preheat to 230°C (450°F). Warm oven ensures a quick, crisp bake.

If using pizza dough: stretch or roll dough to a roughly 10–12 inch (25–30 cm) oval or round on a lightly floured surface. Transfer to a piece of parchment for easier handling. If using flatbread, place it on parchment or a baking sheet.

Brush the dough/light flatbread lightly with 15 ml garlic-infused olive oil, leaving a small border. Scatter torn or sliced fresh mozzarella evenly over the surface, using about 200 g. Sprinkle the 40 g finely grated Grana Padano over the mozzarella for salty, nutty depth.

Arrange the marinated anchovy fillets on top of the cheeses in an even pattern — you should have about 12 fillets. Spoon any remaining marinade (including garlic and herbs) sparingly over the top, avoiding excess oil that would make the crust soggy. If the marinade seems very oily, reserve most and drizzle only a little.

Slide the assembled pizza/flatbread on the parchment onto the preheated stone or baking sheet. Bake for 8–12 minutes (pizza) or 6–9 minutes (flatbread), until the crust is golden and cheese is bubbly and lightly browned. Baking time will vary with oven temperature and thickness of dough.

Remove from oven. Immediately grate a little lemon zest (optional, about 1 tsp) over the hot cheese for brightness. Drizzle the finishing 15 ml extra-virgin olive oil over the top and scatter the remaining chopped oregano (or sprigs) for aroma.

Taste and, if needed, sprinkle a light pinch of sea salt (remaining 1/2 tsp) only if the anchovies and cheeses need it — anchovies are salty, so use sparingly. Let rest 2–3 minutes, slice, and serve warm.