Spicy pizza with cauliflower, broccoli and anchovies

Ingredients for 1 servings:

• 1 tbsp baking powder
• 180 g wheat flour type 405
• 3 g chicken broth powder
• 1 tsp sugar
• 100 g water, lukewarm
• 10 g dry yeast
• 2 tbsp extra virgin olive oil
• 5 tomatoes, fully ripe
• 6 small onions, red
• 3 medium-sized garlic cloves
• 2 tbsp celery leaves
• 1 tsp chicken broth powder
• 1 tsp, levelled black pepper, freshly ground
• 1 pepper, red, medium hot
• 2 tbsp Parmesan, freshly grated
• 200 g Pecorino, alternatively Emmental cheese
• 120 g cauliflower florets, small
• 100 g broccoli florets, small
• 1 can anchovy fillet(s) in oil, approx. 70 – 100 g
• 100 g Parmesan, coarsely grated
• 3 tbsp extra virgin olive oil
• ½ tomato(s), peeled
• 8 red pepper threads, medium hot

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 25 minutes

for a 28cm pizza tray

A vegetable pizza from Calabria, enhanced with anchovies. Line a 28cm baking tray with margarine or baking paper. Mix the baking powder with the flour well. Dissolve the chicken stock and sugar in lukewarm water. Mix in the yeast powder and let it rise for 5 minutes. Knead the yeast mixture with the flour into a crumbly dough. Add the olive oil and knead in. Knead for at least 10 minutes. Cover and let rise in a warm place for 45 minutes. Meanwhile, for the pesto and garnish, wash and peel the tomatoes. For garnish, halve one tomato, reserving the bottom half whole. Quarter the remaining tomatoes, remove the seeds, and cut the quarters into approximately 4mm cubes. Trim both ends of the onions and garlic cloves, peel them, and chop them into small pieces. Fry in a pan with 1 tbsp olive oil until translucent and mix with the tomatoes and the remaining ingredients. Wash the peppers, remove the core, cut lengthwise on one side, remove the seeds and diaphragms, and cut 8 thin strips crosswise. Dice the remaining peppers. Wash the cauliflower and broccoli and remove the florets, leaving about 3-4 cm of stem. Blanch in boiling salted water for about 2 minutes. Preheat the oven to 220°C (top heat). Briefly knead the dough with both hands and roll out to a diameter of about 30 cm. Place on a baking sheet and roll up the edges. Let rise for 10 minutes. Pre-bake briefly in the oven until the edges begin to brown. Switch the oven to bottom heat. Mix the pesto ingredients with 2 tbsp Parmesan and spread on the pizza base. Sprinkle with the Pecorino cheese. Top with the vegetables and add the slightly chopped anchovy fillets. Finish with the Parmesan cheese and drizzle with the remaining olive oil and anchovy oil. To garnish, place the tomato half in the center and arrange two pepperoni strands around each tomato in a heart shape. Place on the middle rack of the oven and bake for 10 minutes. Cut into 8 pieces on a wooden board, serve, and enjoy.