Total Time: +/-
500g Romanita tomatoes, halved
2 cloves of garlic, crushed
1 small red onion, thinly sliced
16 brown anchovy fillets
500g mozzarella, drained
Sea salt and coarse ground pepper
For the dough:
500g Italian “00” flour
7g instant dried yeast sachet
300ml lukewarm water
10ml fine salt
20ml olive oil
In a large bowl, combine the flour, dried yeast and salt. Make a well in the centre and pour in the water. Using hands, mix the water into the flour until it forms dough. Turn out on to a floured surface and knead until smooth. Place the dough back into the bowl and cover with a cloth for about 30 minutes or until the dough has doubled in size. Knock the dough down and divide or shape as needed.
Preheat your oven to 220°C. Line a baking sheet with foil and drizzle a little olive oil over the top. Scatter the halved tomatoes over the baking sheet and season with salt and pepper. Roast the tomatoes at 220°C for 30 minutes then reduce the heat to 150°C for a further 30 minutes. Spoon the roasted tomatoes into a blender and blitz until smooth. Add in the crushed garlic, season the sauce to taste and set aside.
Preheat the oven to 220°C if using, heat a pizza stone. Roll out the dough balls to about 20cm in diameter. Spread the roasted tomato sauce across the pizzette bases and scatter over the sliced red onion and anchovy fillets – don’t use more than 4 fillets per pizzette. Roughly tear the mozzarella and scatter it over the pizzette and drizzle with olive oil. Place the pizzette on the heated pizza stone and bake for 8 minutes or until the crust is crisp and golden.
Serve the pizzette with a leafy green salad and extra olive oil.