Pizza and a Movie with Style at a Certain Age

Hello and welcome, friends! Today is a special Pizza and a Movie because Beth from Style at a Certain Age is here to make a pizza with me! As you all may already know, Beth is my Mother-in-Law and she has an amazing lifestyle blog, Style at a Certain Age. Last year, Beth gave me the opportunity to have a Saturday column on her blog, called Kelly’s Kitchen. It was with that opportunity and experience that I was able to launch Djalali Cooks. So get ready, it’s Pizza and a Movie with Style at a Certain Age!

Beth Djalali and Kelly Djalali

Since I take all of my own photos, it was a real treat for me to have Beth’s photographer, here to take photos. So today, you will actually see me making the pizza! Let’s get to my pizza recipe; today I am making Anchovy Ricotta Pizza with red onions and red pepper flakes, finished with preserved lemon and fresh parsley.

Anchovy Ricotta Pizza

I have a large kitchen island and two ovens, so Beth and I can cook side-by-side, which was a lot of fun! Beth is set up on the left, and I am set up on the right; with all of my pizza ingredients, dough and pan ready to go. The ovens are preheated to 450 degrees.

Djalali Cooks Kitchen

I made a crust around my dough by pressing my fingers about 1 inch from the edge while cupping the edge of the dough with my other hand. Then I patted the dough out and transferred it to my cast iron skillet.

This is a white pie and we won’t have any sauce. Just cheese and more cheese!

I topped the red onions with several small dollops of ricotta cheese. Then, I added about 7-8 anchovy fillets. Despite what you might think, the anchovies don’t have a fishy taste on this pizza; they add a briny, savory umami flavor punch, without overwhelming the pie. The fillets are so thin that they almost melt into the cheese and the ricotta is so mild, it perfectly mellows the anchovies.


After the anchovies, I added several more dollops of ricotta and a sprinkling of red pepper flakes. And now this pizza is ready for the oven.

Anchovy ricotta pizza baking

Bake for about 15 minutes, until the crust is nicely browned and the cheese is bubbly and browning.

anchovy ricotta pizza in the pan

A fish spatula is the best way to ease the pie out of the hot pan; they are sturdy and long, to get far enough under the pie to easily slide the pizza out.

Kelly Djalali with the anchovy ricotta pizza

Top with minced preserved lemon and chopped fresh parsley. Give the whole pie a drizzle of olive oil, if you like.

anchovy ricotta pizza

Slice it up into six or eight slices and enjoy!

cutting the anchovy ricotta pizza

Beth and I used different methods for making our pizzas, which really made cooking together side-by-side so much fun! And the results were both fantastic!

Movie Night: The Little Things

For tonight’s movie, Beth, Alex and I chose the new Denzel Washington movie, The Little Things. This is a neo-noir movie in which Washington’s character, Joe Deacon is a disgraced former Los Angeles detective, now working as a deputy in Bakersfield, who, upon a trip to collect evidence in LA, becomes involved in an investigation to catch a serial killer.

‘Deke’ is unofficially working with a detective who happens to be his young replacement (Rami Malek), and the two men develop a working relationship as they hunt for the killer, much like the main characters of the movie Seven. In fact, this film is quite derivative of Seven, but doesn’t capture the same tension that Seven did. That said, I found this movie entertaining and Denzel Washington gives a great performance. The Little Things is streaming on HBO Max.


Beth and I had a great time making pizza together, I hope you enjoyed today’s Pizza and a Movie with Style at a Certain Age! To see Beth’s pizza and to get her recipe, head over to Style at a Certain Age to check it out. Definitely try my Anchovy Ricotta pizza, it’s delightful! Give me a follow on Instagram and Pinterest, where you can pin, share and save recipes like The Honey Bear Pizza. Take care and be well, everyone! xo Kelly

Beth Djalali and Kelly Djalali

Anchovy Ricotta Pizza

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 4.00 out of 5)
Dinner, Main Course American
By Kelly Djalali Serves: 2-4
Prep Time: 15 Minutes Cooking Time: 15 minutes Total Time: 30 Minutes

Anchovies add a briny, savory umami flavor punch, but aren't overwhelming. The fillets are so thin that they almost melt into the cheese and the ricotta is mild, perfectly mellowing the anchovies. Preserved lemons add a savory brightness, the fresh parsley lends its herby green flavor.


  • 1 Prepared Pizza Dough, room temperature
  • Flour for dusting
  • Shredded Mozzarella Cheese
  • Red onions, thinly sliced
  • Ricotta
  • Anchovy Fillets
  • Red Pepper Flakes
  • Preserved Lemon, minced
  • Fresh Parsley, chopped
  • Olive oil for drizzling over pie



Preheat the oven to 450 degrees.


Make a crust around the dough by pressing your fingers about 1 inch from the edge while cupping the edge of the dough with your other hand.


Then pat or roll the dough out to the size of your skillet and transfer it to your skillet.


Top with a layer of shredded mozzarella cheese.


Then add the thinly sliced red onion.


Then add several small dollops of ricotta.


Add the Anchovy fillets.


Dollop more ricotta over the anchovies.


Sprinkle red pepper flakes over pie.


Bake for 15 minutes or until the dough is golden brown and the cheese is bubbly.


Sprinkle the minced preserved lemon peel and chopped parsley over the pizza. Give it a drizzle of olive oil if you like, and slice.


Use your intuition on the ratios. You can use more or less of any ingredient based your personal preference.

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  • Suzanne Smith
    February 19, 2021 at 8:36 am

    Yum. Your step by step is always clear and concise. Kudos. And love the bangs! Don’t you two look gorgeous here!

    • Kelly Djalali
      February 19, 2021 at 8:38 am

      Thanks so much, Suzanne! We had a lot of fun! xo Kelly

  • Ann Ailsworth
    February 19, 2021 at 8:41 am

    Great post. I’m loving how you take any recipe and make it seem simple. And I love your new hair cut with bangs!!!

    • Kelly Djalali
      February 19, 2021 at 8:55 am

      Thank you, Ann! I love to simplify – even with my haircut! Thanks so much for stopping by, I am so glad you enjoyed the post! Have a great weekend xo Kelly

  • sharon
    February 19, 2021 at 9:41 am

    Thank you for my Friday night supper! Your new doo is adorable.
    Have a wonderful weekend!

    • Kelly Djalali
      February 19, 2021 at 9:45 am

      Thank you, Sharon! Let me know how you like that pizza – it was a request from Alex and I have to say it’s our new favorite! Have a lovely weekend, and thanks for stopping by today. xo Kelly

  • Arna
    February 19, 2021 at 11:56 am

    We loved that movie.
    I have been making salad pizza lately; we will probably have that this weekend. It makes a lighter style pizza which we love.
    I love that your recipes have such detailed step by step instructions. I love to cook and bake, but I really just find recipes that I think will be good and make them. I am not one to experiment on my own, and that is okay. I seem to have a good talent for finding good recipes (so many of yours are now in that category.)

    • Kelly Djalali
      February 19, 2021 at 12:27 pm

      Hello Arna! Good to hear from you today! I am so happy that you enjoy the step by step instructions. I always find that many recipes have ambiguous directions, that likely are obvious to the writer, but not to the reader. So I try very hard to make it clear. Thanks so much for all your support! Have a wonderful weekend, xo Kelly

  • Julie Greene
    February 19, 2021 at 12:12 pm

    Hi Kelly,
    I have been missing your Saturday mornings on BETH’s blog so I am happy to see you again. These pizzas sound delicious. And I do really like your new hairstyle.

    • Kelly Djalali
      February 19, 2021 at 12:28 pm

      Hi Julie! So good to hear from you! I am happy you found your way over to Djalali Cooks! Thanks so much! I hope you have a great weekend, xo Kelly

  • Deanna
    February 19, 2021 at 1:39 pm

    Hi Kelly! Great post! I’ve gotta try this pizza too! Your kitchen is to die for…..especially that stove! And I’m drooling over those Boos Block cutting boards. I think you may have linked to the pizza cutter shown on Beth’s post before. I will have to look. It is something else I need to invest in since you’ve gotten me on this whole pizza baking expedition. My hubby thanks you! BTW….love your haircut with the bangs!! Have a great weekend!!

    • Kelly Djalali
      February 19, 2021 at 1:47 pm

      Hi Deanna! Thanks so much! I do believe I have linked that pizza blade on Beth’s blog in the past…Get back to me if you can’t find it… I love the blade for cutting pizza, it’s so much easier! I am so happy that you and your husband have gotten on the pizza baking train with us! It’s so fun to get creative with pizza. Thanks for your support, have a wonderful weekend! xo Kelly

  • Terry
    February 19, 2021 at 3:16 pm

    Not a fan of anchovies but will give this a shot… I’m going to have to run to the store..The movie is great watched it a week ago really enjoyed it.❤️ mom..PS glad to see Beth

    • Kelly Djalali
      February 19, 2021 at 3:22 pm

      Hi Mom! You will be surprised how good the anchovies work with this pizza. Go easy on them if you want to experiment first. Try to get the best quality anchovies you can find. That will help too. Talk soon Mom, love you! xo Kelly

  • Sangita Madan
    February 19, 2021 at 9:27 pm

    You always have great recipies, but the best are always the ones with family! You and Beth make a great team!
    Have a great weekend!

    • Kelly Djalali
      February 19, 2021 at 11:03 pm

      Thank you, Sangita. You are so right! Thank you so much for stopping by today, your support has been wonderful. Have a great weekend! xo Kelly

  • Julie
    February 20, 2021 at 12:59 pm

    Hi Beth,
    It’s Julie again. What size cast iron frying pan did you use for the pizza? I just have a 10 inch. Do you think I could use my Le Creuset braisure (sp?) for pizza?
    Thanks, Julie

    • Kelly Djalali
      February 20, 2021 at 1:04 pm

      Hi Julie, It’s Kelly. I use an 11″ skillet, you can definitely use your 10″ skillet. I haven’t done a pizza in a pan with sides higher than a skillet, but you can certainly give it a try – I think it might be more challenging to get it out of a braiser, though, so I’d go with your 10″ skillet. Hope that helps! xo Kelly