PAN-BAGNAT PIZZA

Pan-Bagnat Pizza image

Provided by Martha Stewart

Time 30m

Number Of Ingredients 11

Classic Pizza Doughor 12 ounces store-bought pizza dough
Extra-virgin olive oil
Kosher salt
3 tablespoons tomato sauce
3 oil-cured anchovies, finely chopped
3 ounces low-moisture mozzarella, thinly sliced
3/4 cup roasted-pepper strips (from 1 1/2 peppers)
2 teaspoons capers, rinsed and drained
1/3 cup packed parsley leaves
1/2 teaspoon white-wine vinegar
Red-pepper flakes for serving

Steps:

Preheat oven to 500 degrees with rack in lower third lined with a pizza stone or baking sheet. Drizzle a rimmed baking sheet with oil, place pizza dough on sheet and stretch to a 13-inch round. Season lightly with kosher salt; drizzle with more oil. Stir together tomato sauce, anchovies, and a pinch of salt; spread over dough, leaving a 1/2-inch border. Top with mozzarella, roasted-pepper strips, and capers. Bake until cheese has melted and bottom is crisp, 10 to 12 minutes.
Meanwhile, toss 1/3 cup packed flat-leaf parsley leaves with 1/2 teaspoon white-wine vinegar, 1/2 teaspoon oil, and a pinch of red-pepper flakes. Top pizza with parsley mixtureand more pepper flakes; serve.