Acciughe Recipe
Sicilian anchovies, Calabrian chiles, fresh oregano, mozzarella, grana padano...
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Ingredients
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Anchovy & Marinade
Cheese & Toppings
Base & Assembly
Method
Anchovy & Marinade
Prepare and marinate anchovies
Rinse anchovy fillets under cold water and gently pat dry with paper towels. Place them in a shallow dish, drizzle with 3 tbs extra-virgin olive oil and 1 tbs fresh lemon juice. Add the minced garlic, 1 tsp Calabrian chile paste (or 1 tsp chopped chiles), 1 tsp flaky sea salt and 1 tsp freshly ground black pepper. Turn fillets gently to coat. Cover and let marinate at room temperature for 15–20 minutes to soften the anchovy flavor and infuse chile and lemon.
Base & Assembly
Prepare the base
If using bread: preheat oven to 425°F (220°C). Slice the bread into 1/2" (1.3 cm) slices, brush each lightly with 1 tbs olive oil, and arrange on a baking sheet. If using pizza dough: stretch to a 10–12" round, brush with olive oil and place on a parchment-lined baking sheet or preheated pizza stone. Toast the bread or parbake the pizza crust for 6–8 minutes until just starting to color and firm but not fully crisp — this prevents sogginess once toppings are added.
Top with cheeses
Remove the base from the oven. Scatter or place the 6 oz fresh mozzarella evenly across the warm base (slice or tear into bite-sized pieces). Sprinkle 1 oz finely grated Grana Padano evenly over the mozzarella. Return to the oven for 4–6 minutes, or until mozzarella is melted and edges show faint golden spots.
Arrange marinated anchovies
Remove from oven and immediately arrange the marinated anchovy fillets across the hot cheese, spacing them evenly (about 12 fillets for the loaf or pizza). Spoon any remaining marinade (oil, garlic, chile) over the anchovies and cheese to add flavor. The residual heat will further meld flavors without overcooking the anchovies.
Finish and serve
Sprinkle 2 tsp chopped fresh oregano and 1 tsp chopped parsley (if using) across the top. Grate a little extra lemon zest (about 1/2 tsp) over everything for brightness. Let rest for 2 minutes so juices settle, then slice (if using pizza or loaf) or serve crostini-style. Serve warm as an appetizer or light main.