Zucchini blossom and anchovy Pizza (fiori di zucca e alici)
Come with me as I take you to a Roman pizzeria and we order a classic summer pizza: fiori di zucca e alici, zucchini blossoms and anchovies. The sweet and salty combo on a bed of creamy mozzarella will conquer you and win your heart over.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 1 pizza 1x
- Category: Pizza & Focaccia
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 1 pizza dough, homemade or store-bought
- 6-8 zucchini blossoms (we used 8)
- 250 g mozzarella di bufala (buffalo mozzarella)
- 4-6 anchovy fillets in olive oil
- evo oil to drizzle on top
- freshly cracked pepper
Instructions
- Wash gently but thorougly the zucchini blossoms under runny water. Remove the pistil inside each one. Open and place on a paper towel to dry.
- Preheat the oven to 425°F.
- Lightly oil a pizza pan, then place the dough on and spread it with your fingertips from the center outward.
- Add part of the buffalo mozzarella (broken with your hands), the zucchini flowers in a circular pattern, next the anchovies, and cover with the remaining mozzarella.
- Drizzle with evo oil and sprinkle with freshly cracked pepper.
- Bake in the preheated oven for about 12-15 minutes depending on oven.
- Remove from oven, place on a board, slice and enjoy.
Notes
You can use fresh mozzarella if you can't find buffalo mozzarella.
If you don't like anchovies, omit, sprinkle the top with salt, and add more mozzarella.
