Black Olive and Anchovy Pizza

Menu Part: 
Entree
Cuisine Type: 
Italian
Serves: 
4

Handmade pizza dough, with a simple basil tomato sauce, topped with mozzarella cheese, anchovies and black Gaeta olives.

Ingredients

1 tbsp. yeast
Pinch of sugar
1⁄2 cup warm water
10 oz. flour
6 oz. high-gluten flour
1 tsp. olive oil
1 16-oz. can Italian tomatoes
6 leaves fresh basil
2 pinches oregano
1 tbsp. olive oil
1 lb. fresh mozzarella, sliced
16 fresh anchovy fillets
40 Gaeta olives
16 basil leaves, for garnish

Steps

1. In a small bowl, dissolve yeast and sugar in water and allow to sit 5 min. In a large mixing bowl with a dough hook, combine flours and salt to taste. Add olive oil and dissolved yeast mix until well incorporated. Place dough in an oiled bowl and allow to rest at least 1 hr. Punch down dough and divide into 4 rounds.

2. Meanwhile, in a blender, combine tomatoes, basil, oregano and olive oil until smooth. Season to taste.

3. Roll out pizza dough into 4 thin 6-in. crusts. Evenly top each pizza with 4 oz. tomato sauce, 4 oz. mozzarella cheese, 4 anchovy fillets and 10 olives. Bake in a very hot oven until crust is crisp and cheese is melted. Cut pizza into 4 slices. Top each slice with a basil leaf.

Source: Recipe from Chef Frank De Carlo

More From FoodService Director

Ideas and Innovation
lettuce eat dining

Forced to battle crumbling infrastructure and a constant churn of trends, sometimes the best way to save a foodservice operation is to change it entirely. As Steve Mangan, director of dining at the University of Michigan, puts it, “At some point when your building starts to fail, the cost of maintenance stands out.” But for operators with limited budgets, the challenge is discerning the right time to do so—and how far to take it.

At Jefferson High School, change came because little worked anymore. The Cedar Rapids, Iowa, school’s cafeteria hadn’t been updated since 1957; students...

Managing Your Business
farmer produce

The seeds of farm-to-table 2.0 have officially blown into noncommercial foodservice. Since the movement has caught the attention of the segment during the past decade, operators have broadened agricultural collaborations outside of just supply. As a result, a new strain of the movement has been created that treats farms as allies in events, training and innovative growing systems.

The 500-bed Overlook Medical Center in Summit, N.J., didn’t start out sourcing produce from local farms; instead, it administered its own growing programs, including an on-site garden and honeybee apiary...

Ideas and Innovation
fsd screenshot web

A full year has passed since we redesigned FoodService Director magazine, taking the publication from its longtime tabloid dimensions to a more convenient size and more creative design, and recasting the content to provide actionable, peer-to-peer insights and ideas for FSDs.

Now we are thrilled to announce that we’ve extended the makeover to our website as well. The new FoodServiceDirector.com has been redesigned to be more engaging and even easier to use. We’ve made it faster to find information, from recipes to HR best practices, that will help you run your facility better....

Managing Your Business
wage feud business

As plans to increase the minimum wage surge ahead in states such as New York and California, operators eventually will feel the reverberations shake up labor costs for more than just hourly workers. As associate wages gain on manager salaries, operators will have to answer a call for reciprocal increases. FSD spoke with operators who advised going gently into the brave new world of heightened labor costs, investing in talent and making cuts elsewhere; however, they did offer three perfectly proactive tactics to make the process as seamless as possible.

1. Keep talking

Even though...

FSD Resources