[Photograph: Salt & Fat]

Last week, Patrick Filler directed me to this post on the blog Salt & Fat about anchovy-topped pizza.

First, let's note that this is a cheeseless pizza. This is not so because I'm vegan, lactose-intolerant, or because I'm watching my fat intake. It's simply because not every pizza needs cheese. It's not a hippie affectation, not a menu substitution: cheeseless pizza is its own fully-fledged thing. In this case, had I added cheese, the garlic and the fresh oregano would've fought it somewhat. I wanted a salty-bread type of feeling to my dinner, and the freshly-made sauce needed to show off its sweetness. The creaminess of mozzarella—delicious as it is—would've mellowed all this out too much.

A controversial generalization: most pizza is overcheesed. There, I've said it.

Mrgan's tomato-butter sauce, simmering. [Photograph: Salt & Fat]

If you are not ass-deep in the world of pizza madness, this might be a controversial statement, but I think most Slice readers have run across a cheeseless pizza or two in their lives. Still, I think the author of this post, "mrgan," has expressed something worth thinking about and in a rather eloquent blog post.

But the other reason I'm highlighting mrgan's post is that s/he mentions using a tomato-butter sauce on the pie pictured above. When I first saw mrgan's anchovy-pizza blog post last week, there was no recipe included for its sauce. But mrgan just posted the recipe today. For those of you looking for a cooked sauce for your pies, this one looks good. Tomatoes, butter, an onion, and some salt. How could that be bad?

[Thanks, again, Patrick, for the link!]