Well Dined

6Aug/141

Zucchini Pizza with Burrata and Anchovy

Well Dined | Zucchini Pizza with Burrata and Anchovy

Fast, easy, simple, and perfect for summer - this pizza is creamy and fresh and super yummy.

Well Dined | Zucchini Pizza with Burrata and Anchovy

All pizza starts with dough, and I highly recommend the Jim Lahey no-knead recipe.  It comes out tender and crisp and full of air pockets.  You can see some bubbles in the dough in the photo above - that's the good stuff!  I do need to try and remember not to stretch it out too much, though.  I think I made the pizza a little too large this time.

http://welldined.com/2013/08/summer-pizzas.html

Top the dough with minced garlic, bits of anchovy, and a drizzle of olive oil.  The anchovy adds little pops of salty and umami flavors.  Along with the garlic, this richness is what elevates this pizza from being boring, do not skip!  Melissa (who I made this with), said that she might make it with capers instead of anchovies next time.  I think that is a really good suggestion for vegetarians who don't eat fish, but still want to get that briney flavor.