My favorite pizza from childhood is still my favorite today. The crunchy bread-crumb topping sets it apart from its American counterpart. I like to top this pie with fresh basil. —Susan Falk, Sterling Heights, Michigan
Ingredients
- 2 loaves (1 pound each) fresh or frozen pizza dough, thawed
- 3 tablespoons olive oil, divided
- 1 can (28 ounces) whole tomatoes, drained and crushed
- 1 medium onion, finely chopped
- 1 can (2 ounces) anchovy fillets, drained and broken into 1/4-inch pieces
- 1 cup shredded mozzarella cheese
- 1/2 cup soft bread crumbs
- Fresh torn basil leaves
Directions
- Preheat oven to 425°. Grease a 15x10x1-in. baking pan. Press dough to fit bottom and 1/2 in. up sides of pan. Brush with 2 tablespoons oil; top with tomatoes, onion and anchovies. Sprinkle with mozzarella. Combine bread crumbs and remaining 1 tablespoon oil; sprinkle over pizza.
- Bake on a lower oven rack until edges are golden brown and cheese is melted, 20-25 minutes. Sprinkle with basil before serving.
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