Italian Pizza Recipes - Anchovy Pizza Pockets (Taschine di Pizza all' Acciuga) Recipe

Ingredients       

• 750 g/6 cups strong white (bread) flour

• 10 ml/2 tsp salt

• 15 g/1 tbsp easy-blend dried yeast

• 45 ml/3 tbsp olive oil

• 450 ml/2 cups hand-hot water

• 15 ml/1 tbsp semolina (cream of wheat)

Topping:

• 6 anchovy fillets

• 30 ml/2 tbsp capers

• 5 ml/1 tsp chopped fresh oregano

• 12 black olives, stoned (pitted) and sliced

• 5 ml/1 tsp oil for greasing

• 5 ml/1 tsp sea salt

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Method:

1. Sift the flour and salt into a large bowl and add the yeast. Stir in the oil and water. Mix to a firm dough.

2. Turn out on to a floured board, knead for 10 minutes and return to the bowl. Cover with Clingfilm (plastic wrap) and leave to rise in a warm place for 1 hour.

3. Knead the dough again for 3-4 minutes and roll the dough very thinly into four 20 cm/8 in rounds.

4. Place each round of dough on a baking sheet which has been dusted with the semolina.

5. Blend the anchovies, capers, oregano and olives together in a bowl. Spoon the filling equally into the centre of the rounds of dough to within 2 cm/3/4 in of the edges.

6. Brush the edges with water, fold over the rest of the dough and seal the edges by crimping between the fingers.

7. Transfer to an oiled baking sheet. Brush with oil and sprinkle with the sea salt.

8. Bake in a preheated oven at 220°C/425°F/gas mark 7 for 20-25 minutes until crisp and golden.