1 11-12ounceball pizza doughstore-bought or see my recipes for homemade
½cuproasted bell peppers cut into stripssee “know-how” for how to roast your own or buy jarred peppers
½cupcheater tomato jamsee recipe below
½cupsmoked mozzarellashredded or torn
8-10tinned anchoviesrinsed and patted dry
Kosher salt and fresh black pepper
Cheater Tomato Jam
1tablespoonextra virgin olive oil
1small ripe roma tomatodiced
½teasopon Kosher salt
Make the tomato jam. Warm the olive oil in a small saucepan. Saute the garlic for 30 seconds, then add the tomato paste. Cook for a few minutes then add the oregano, diced tomato and sugar. Cook for another minute and then add the water and simmer until thickened, about 5 minutes. Let cool and refrigerate until ready to use.
Preheat the oven to the hottest setting. If you have a pizza stone, put it in the bottom of the oven at this time.
Make sure all of your toppings are prepped and ready. Stretch the pizza dough, using your fingers to push it out into a rough circle, and picking it up and pulling it into a roughly 11-12” round. Place on a baking sheet sprinkled with cornmeal or flour, or if using the pizza stone then place the dough on a peel or small wood board dusted with flour or cornmeal so that it will slide off easily.
Spread the tomato sauce around the dough, then top with the bell peppers. Sprinkle on the cheese, then lay the anchovies on top. Slide onto your pizza stone, or put the baking sheet in the oven, and bake until golden brown and bubbling, anywhere from 6-12 minutes depending on how hot your oven gets.
Remove to a cutting board and serve immediately, with chili flakes if desired.
*I note that this recipe serves 2, but it of course depends on what else you are having with the pizza. It could serve 4 if you have a big salad or some other hearty vegetable side.