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!
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.
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.
Bake for about 15 minutes, until the crust is nicely browned and the cheese is bubbly and browning.
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.
Top with minced preserved lemon and chopped fresh parsley. Give the whole pie a drizzle of olive oil, if you like.
Slice it up into six or eight slices and enjoy!
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
Anchovy Ricotta Pizza
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
- 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.