This anchovy and vegetable pizza with Spanish brava sauce base recipe provides a half pescetarian and half vegan pizza layout on a spicy salsa base.
Very similar to a romesco sauce, this brava salsa provided a change from the standard tomato sauce for pizzas and instantly added spice to the dish. You can also use barbecue (BBQ) sauce for your pizzas. There are many options.
Anchovies are often used for pizzas because their taste pairs with the flavors of tomato as well as the dough. They are salty by nature and sometimes extra salted, so there is no need for a lot of them. Those wanting to eat only plants could choose the remaining half which only had vegetables.
For the veggies assortment for this Spanish brava sauce pizza, we added yellow bell pepper, black and green olives, onions, fresh basil, and fresh tomato slices. We added no oil, making it another oil-free recipe.
This pizza is quick to make and bake, provided you have the ingredients, and the half-half split will help picky eaters decide which side of the fence they would rather take for this meal.
Brava sauce pizza with vegetables and anchovies
- 1 lb pizza dough
- 6 tbsp Spanish brava sauce
- 1 bell pepper
- 1 roma tomato
- 10 olives
- 1 oz red onion
- 1 oz anchovies
- Fresh basil
- dry oregano
- Preheat the oven to 500 F (260 c).
- Roll the pizza dough and spread the brava sauce on the surface.
- Slice the tomato, bell pepper and onion, cut the olives in two and lay them on the pizza dough evenly. Add the anchovies on half the pizza.
- Bake the pizza for 15 minutes.
- Remove from oven, add the dry oregano, fresh basil and serve immediately.