Top This: Anchovy and Pecorino Sardo Pizza (à la Franny's)

Top This

Learn how to work a new topping onto your pies.


The Anchovy and Pecorino Sardo Pizza over at Franny's in Park Slope proves the theory that less is, actually, more. The toppings on this pizza are minimal, dissolving almost completely into the dough when cooked. But when you take that first glorious bite you suddenly understand where Mies van der Rohe and Steve Reich were coming from—seriously.

The pizza hits all the high notes in terms of flavor. Anchovy and capers bring a brininess and saltiness to the pie. Chile de arbor brings the heat. Aged Pecorino Sardo brings a whirlwind of flavors including grassy, earthy, salty, and slightly sweet. The pizza is finished with lemon juice for acidity, and a generous dousing of good quality extra virgin olive oil, which simply makes everything come together into one beautifully delicious work of minimalist pizza art.

What You'll Need (for one pizza)

  • 1 dough portion (Watch this video to learn how to make Neapolitan style dough)
  • Garlic cloves, thinly sliced with a mandoline
  • Dried Sicilian oregano
  • Dried, crushed chile de arbol
  • Brined, jarred capers
  • Salt-packed anchovies, rinsed
  • Grana Padano, grated
  • Pecorino Bianco Sardo*
  • Extra virgin olive oil
  • Juice from half a lemon

*Pecorino Bianco Sardo is an aged sheep's milk cheese from Sardinia, which can be purchased down the street from Franny's at Brooklyn Larder, or online at


295 Flatbush Ave, Brooklyn NY 11217

About the author: Originally from Los Angeles, Erin Mosbaugh writes Je Blague, where she captures her food adventures in NYC and beyond. Erin also writes dining and nightlife features for Robb Report's New York City: An Insider's Guide.

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