Me, I'm a pro-anchovy person. Salty, briny little fish? Yes please. I can eat them like snacks, right out of the package... but then I've been known to have a WEE thing for salt.
Plus, briny stuff like anchovies, capers and olives go great with dark greens such as my slightly newer crush, kale (cavolo nero). Happily, for this week's pizza night, we had the first two on hand, plus quite a bit of the green stuff out back. I love starting dinner by walking outside with a big bowl and kitchen shears.
Some of these pizzas are so simple that I'm going to forgo any semblance of "fancy recipe format" and just give you the info how I'd tell you in person. M'kay?
Kale & Briny Bits Pizza
basic pizza recipe + good tomato sauce + grated mozz + chopped kale (plus I think added some chard too, come to think of it. Bonus.) + chopped garlic + anchovies + capers + red pepper flakes + olive oil on the crust (I used the anchovy oil! Bonus.). Bake until pretty + garnish with grated parmesan.
Just curious: any fellow pro-anchovy peeps out there? Or is it a "more for me" situation? :)