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Categories:Viewed: 77 - Published at: 9 years ago
Ingredients
- 8 ounces pizza dough, I use a 50/50 all purpose and whole wheat flour mix, but store bought is fine
- 1/4 cup olive oil
- 8-10 anchovy, oil packed work best, finely minced
- 2 tablespoons capers, finely chopped
- 1 preserved lemon, finely chopped
- 2 small garlic cloves, grated on a microplane
- 3 tablespoons parsley, finely minced
- salt and pepper as needed
- 1 package fresh mozzarella boccacini
Method
- Heat olive oil, anchovy, capers, preserved lemon and garlic in a heavy skillet over medium low heat. It should get warm and the anchovies will start to melt into the oil and everything will look like a paste suspended in the oil. Pour over the minced parsley in a bowl and let cool slightly. Taste for seasoning and add salt & peper as needed, though you probably won't need much of either.
- Heat oven to 450, heat a heavy cast iron skillet over medium high.
- Roll out or stretch by hand the pizza dough to an 8-10" round (whatever will fit inside your skillet). Letting it rest for five minutes if it is shrinking and not holding shape. Once the oven is hot, ensure that the skillet is hot and turn off heat. Place pizza dough into dry skillet and top generously with the bagna cauda, making sure it is well stirred (it will separate as it sits) to get a distribution of dip and oil. Then tear about 8-12 mozzarella boccacini into small pieces and distribute evenly.
- Bake until crust is firm and browned on the bottom and cheese is lightly browned, about 12-15 minutes. Transfer to a board and cut. You may have some pools of oil where the dip was not totally absorbed into the dough, these are the extra tasty pieces!
