Adapted from Fine Cooking Feb/Mar 2010.

I don’t like anchovies. Except in ceasar salad, where you can’t even taste them. Occasionally, I try to convince myself that I’m making a big fuss about nothing, that anchovies are just another food, and really I’m being too picky for words.

So I found this recipe, which contains all of 3 anchovies in a whole pizza, and decided I could stomach it.

Glah. I choked down a whole piece of pizza and hated every bite.

However, I should think that anchovy lovers would roll all over this one, so I’m not going to count it, strictly speaking, as a fail.

The pizza dough was excellent but needed just a touch more salt. I want to try making it on a pizza stone and peel, though, because I’m convinced it would make the crust even lovelier. I pulled the recipe out of Artisan Bread in Five Minutes a Day.

Pizza Dough
3c lukewarm water
1 T granulated yeast (check the expiration date and take it seriously) (Note: Use 1 1/2 T if you’re closer to sea level.)
2 T salt
6 1/2 c unbleached all-purpose flour
2 T olive oil (1 glug)
–Mix the water, yeast and salt in a 5-qt ice cream bucket. Mix in the flour with a wooden spoon, making sure no lumps accrue. Cover loosely with plastic wrap and let raise for at least two hours (naptime) or until it begins to fall. Spread the dough flat on a greased pan and let set for 10 minutes (you can assemble the toppings during this time).

Olive-Onion Pizza
Note: To be French, you can leave out the olives and call this a pissaladiere. Yeah, didn’t think so.
3 T olive oil
3 oil-packed anchovy fillets, drained and finely chopped
Pinch of red-pepper flakes
1 t crushed fennel seeds
2 med red onions, sliced into rings and carmelized (slow-cooked in a saute pan with olive oil)
1 T fresh thyme
1 c olives (green or black, in brine), chopped
1 clove garlic, crushed
2 t lemon juice
1/2 c mozzarella, in small pieces

Spread a thin layer of olive oil on the pizza dough. Mix the above ingredients and spread on the dough. Bake at 400 degrees F for ten-fifteen minutes, or until the dough is cooked through. Switch the oven to the broiler, and broil the pizza on high heat for a few minutes, or until the cheese is browned and the tips of the onions blackened. Remove from heat and serve.