I adore anchovies. I like using them subtly in dishes for the umami, but I love using them straight, as I do on pasta or as a pizza topping.
Last night I made pizza using a package of Schar gluten-free crusts. I mixed some dried chili flakes with the tomato sauce before slathering it on the two crusts. Then I topped the sauce generously with mozzarella. I broke up the anchovy fillets into the oil they came in, and dotted both pizzas with the fish. Then I heated up some caramelized onions I had in the fridge and distributed them across the cheese as well. I baked them long enough for the cheese to start browning.
The final result was fantastic. Lots of flavour and saltiness from the anchovies, with sweetness from the onions and heat from the chilies. I had it with a robust red wine. I have frozen the leftovers and am looking forward to some delicious lunches and breakfasts to come.
A Flour By Any Other Name 