TEGLIA DI PIZZA PICCANTE CON ACCIUGHE, ZUCCHINE, E AGLIO
Pizza Tray with Anchovies, Courgettes, Garlic & Chilli

About This Recipe

Are you looking for a delicious vegetables recipe with a difference? If you are, you’ve found it! Here’s my pizza tray with anchovies, courgettes, garlic & chilli for you to enjoy.

Anchovies are found in large numbers in the Mediterranean, particularly in southern Italy, where they are a staple food and are eaten fresh or preserved in olive oil or salt. They’re high in antioxidants, and some research suggests they may be linked to longevity. If you prefer, replace the anchovies with black olives.

TwitterFacebook

2

Serves

12

Ingredients

Vegetables

Main Ingredient

Pizza Recipes

Type

Ingredients

Pizza Base

  • 200g strong white flour, plus extra for dusting
  • 1 x 7g sachet fast-action (easy-blend) dried yeast
  • half a teaspoon salt
  • 2 tablespoons extra virgin olive oil, plus extra for greasing and brushing

Topping

  • 6 tablespoons oil
  • 2 large courgettes, cut into 1cm cubes
  • 1 x 400g tin chopped tomatoes
  • half a teaspoon dried chilli flakes
  • 4 garlic cloves, peeled & finely chopped
  • 16 anchovy fillets in oil, drained
  • 1 teaspoon dried oregano
  • salt to taste

Weight Converter

Found in This Book

Feast your eyes on the finest pizza tray with anchovies, courgettes, garlic & chilli! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

Put the flour in a large bowl. Add the yeast to one side of the bowl and the salt to the other. Make a well in the centre and add the oil then gradually pour in 140ml warm water. Using the handle of a wooden spoon, mix together thoroughly to create a wet dough. Turn out the dough onto a well-floured surface and knead for about 5 minutes or until smooth and elastic. Shape the dough into a round and place in a large oiled bowl. Brush the top with a little oil and cover with cling film. Leave to rest at room temperature for 20–25 minutes.

Meanwhile, make the topping. Heat 4 tablespoons of the oil in a medium pan over a medium heat. Add the courgettes, season with salt and fry for 12 minutes, stirring occasionally. Leave to cool. Put the tomatoes in a small bowl with the remaining 2 tablespoons of the oil, the salt and the chilli flakes. Using your hands (you may want to use gloves to protect your hands and eyes from the chilli), squeeze the tomatoes to create a fine pulp. Set aside.

Turn out the dough onto a lightly floured surface and knead just 3 or 4 times to knock out the air. Transfer to an oiled traybake tin, about 25 x 23cm and at least 2cm high. Using your fingertips, gently flatten the dough to extend to the sides (it should be about 1cm thick). Brush over a little oil, cover with a tea towel and leave to rise again in a warm place for a further 20 minutes. Preheat the oven to 220ºC/gas mark 7.

Remove the tea towel and spread the tomato mixture evenly over the pizza base, leaving a 1cm border clear. Scatter over the garlic and cooled courgettes and lay the anchovies on top. Bake for 12–14 minutes or until golden brown. Remove from the oven, sprinkle over the oregano and bake for 1 further minute.

Once you’re done, simply sit back and enjoy your pizza tray with anchovies, courgettes, garlic & chilli and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Amalfi-Style Fish Soup

View Recipe

Next Recipe

Pizza with Mozzarella, Spinach, Egg & Parmesan

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Panna Cotta al BaileysBaileys Panna Cotta

Like most great concoctions, this dessert was created by chance when my wife bought a bottle of Baileys liqueur for one of our dinner guests. I thought I’d try it in the panna cotta I was making... All I can say is 'wow'!

6

Serves

6

Ingredients
View Recipe

COPPETTE DI FRAGOLE, MASCARPONE E LIMONCELLOStrawberry & Mascarpone Tarts with Limoncello

For me, limoncello is the scent and flavour of home. Traditionally, this citrus liqueur is made from the best lemons in the world – Sorrento lemons. In Italy it is a hugely popular drink, with many people in the south making their own version. It’s really strong, about 40% proof, so you only need a small amount. Here, limoncello is mixed with creamy Italian cheeses and fresh seasonal strawberries...

4

Serves

10

Ingredients

Strawberries

Main Ingredient
View Recipe

Spiedini di AgnelloSkewered Marinated Lamb with Rosemary & Mint

Often people have this misconception that you can only make meat skewers in the summer and cooked on a BBQ – this is not the case.  Make sure once the skewers are ready to be cooked that your griddle pan is very very hot to enable the meat not to get stuck to the pan.  Use sirloin steak if you prefer and if you don’t like mushrooms substitute it with shallot onions.

2

Serves

8

Ingredients

Lamb

Main Ingredient
View Recipe

Fragole, Amaretto e MandorleStrawberries and Almonds with Amaretto Liqueur and Greek Yoghurt

Strawberries are on sale in supermarkets all year round but more often than not, the flavour isn't good unless they are in season. This recipe is perfect for those months when the berries are lacking their full taste and sweetness, as the Amaretto and honey add that extra something the fruit needs. This is a lovely refreshing dessert that will look really impressive if served in cocktail glasses.

4

Serves

6

Ingredients

Strawberries

Main Ingredient
View Recipe

Conchiglioni alla VenezianaVenetian-Style Pasta Shells Stuffed With Courgettes & Sage

If you’re on the lookout for a vegetarian pasta dish that has the ‘wow’ factor and can be prepared ahead, this is the one for you. When they are stuffed and baked, conchiglioni (giant pasta shells) look so impressive and they taste every bit as good as they look. Fresh sage, which is extremely popular in Italian cooking, gives the dish intriguing, earthy undertones.

4

Serves

14

Ingredients

Vegetables

Main Ingredient
View Recipe

CuccioloneChocolate Ice Cream Sandwich

Chocolate ice cream sandwiched between two cookies – what more do you need from life?! Kids love cucciolone, and in my experience they really enjoy getting involved in making them too. You can use any cookies you like for cucciolone. Here I used choc chip cookies, which worked very well. I’ve also tried the same recipe with peanut and caramel cookies and it was delicious.

12

Serves

6

Ingredients

Chocolate

Main Ingredient
View Recipe