This pizza receives a grating of the earthy, salty Pecorino Bianco Sardo and a squeeze of lemon juice right when it comes out of the oven. The saltiness and acidity really makes the flavor of the pizza pop.
Get Your Mise In Place
Pictured are the toppings that grace the crust of this flavorful pizza: anchovies, dried and crushed chile de arbol, capers, Sicilian oregano, thinly sliced garlic, and grated Grana Padano. Not pictured, but equally as important, are the Pecorino Bianco Sardo and lemon.
The topping ideology behind this pie is that you get a little bit of every ingredient with each bite of pizza. So be sure to evenly hit all parts of the dough with all ingredients.
Begin by laying out the thinly sliced garlic over the dough. To achieve this thinness, it's best to use a mandoline.
Little Fish, Big Flavor
We recommend using salt-packed anchovies, which are meatier and generally of higher quality, though oil-packed fillets will work.
If you are using the salt-packed, whole variety, run the anchovies under cold water to eliminate excess salt. Rub off the fins and scales with your fingers. Drop the anchovies into a bowl of water and rub the filets off of the spine with your fingers. Cut the filets into smaller pieces.
Now the little fishies are ready for your pie!
Sprinkle the grated Grana Padano all over that pizza. It will keep your other ingredients from burning.
A Little Liquid Gold
Drizzle some good extra virgin olive oil all over the pizza. Now it's time for the oven!
The Heat Is On
At Franny's, the 900 degree oven produces pies with a bubbly, charred crusts and slightly melted cheese in just 90 seconds. With a home oven at 500 degrees, pies will take more like 8-10 minutes.
Grate and Squeeze
When the pizza is out of the oven, immediately grate the Pecorino Bianco Sardo over the top. Next, squeeze the juice from half of a lemon over the pizza.
The Final Touch
Never underestimate that final drizzle of olive oil, or the beauty of a minimalist pizza.