Pepper pizza and classic Zarotti Anchovy Cream



Step 1
Dissolve the brewer’s yeast in lukewarm water and let it stand for about ten minutes.
Step 2
Add the flour to the oil, salt and sugar and then add the water with the dissolved yeast, begin to knead until a smooth and elastic dough is obtained.
Step 3
At this point, knead vigorously for about ten minutes. Transfer it to a greased bowl and let it rise covered with a damp cloth for about 90 minutes, until it has doubled in size.
Step 4
Meanwhile, season the tomato pulp with oil, salt and chopped basil and cut the mozzarella into small chunks. Peel the peppers and chilli peppers and slice them thinly.
Step 5
Roll out the pizza dough in a thin layer and let it rise again for about 15 minutes.
Step 6
Top with the tomato sauce, mozzarella, sliced ​​peppers and the classic Zarotti Anchovy Cream to taste. Finish with a drizzle of oil, a few leaves of basil and grated Parmesan.
Step 7
Bake the pizza in the oven at 220°c for about 15 minutes, until it is well cooked. Serve.

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