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Anchovy and Tomato Pizza
Anchovy and Tomato Pizza
This is the first of many pizza recipes on Stoned Soup. For me, an anchovy pizza is the most underrated and misunderstood of all pizzas. Yes, anchovies are strong and “fishy”, but when used correctly, make the perfect pizza. I prefer to have the anchovies chopped up in an olive oil sauce so they are evenly dispersed in every bite. I think if whole fillets are on the pizza, it is overpowering. This is where anchovies get a bad rap. What this pizza tastes like is a caesar salad without the romaine. So give this pizza a chance because it is just as worthy as any other pizza out there.
Equipment
- pizza pan or pizza stone
Ingredients
- 1 pizza dough recipe or half the recipe for thin crust
- 1/2 cup olive oil
- 1/4 cup anchovies in olive oil finely chopped
- 6 garlic cloves
- 2 cups mozzarella cheese shredded
- 1/4 cup grape or cherry tomatoes sliced in half
- 1/4 cup shallots thinly sliced
Instructions
- In a small sauté pan, heat up olive oil over medium heat. Add in the anchovies and cook for 2 minutes. Toss in the garlic and cook for 30 seconds. Turn off the heat and let cool slightly.
- Preheat the oven to 475°. Roll out your pizza dough to your desired thickness.
- Ladle the anchovy sauce across the dough; leaving a 1/4” of space from the edge.
- Spread the mozzarella over the pizza. Top with the halved tomatoes and sliced shallots.
- Bake for 12-15 minutes depending on the thickness of your dough.
Shrimp and Pork Belly Negiyaki
If using pork belly, lay the slices across the pancake once you pour the batter in the pan.
Mini Corndogs
Mini Corndogs
There’s no comparison to freshly made corndogs. The frozen varieties just don’t cut it for me. While the ones you get at a fair or carnival are good, they can be better made at home since you get to control the type of hotdog of your preference. Most of the hotdogs used when you get a corndog, fresh or frozen, are sub-par. I personally like a natural casing hotdog such as Ambassador or Honest hotdogs brands. The one issue with making corndogs at home is that they have to be mini corndogs instead of a full sized one. A full sized corndog will require a lot of oil and a contraption that holds multiple sticks at a time to drop them in while deep frying.
Equipment
- toothpicks
Ingredients
- 1/2 cup flour plus more for dredging
- 1/2 cup yellow cornmeal
- 2 tbsp honey
- 2 tsp baking powder
- 1 large egg beaten
- 1/8 tsp salt
- 1/2 cup buttermilk
- 12 oz hotdogs cut into 2” pieces
- vegetable oil for frying
- ketchup and mustard for serving
Instructions
- Mix the wet and dry ingredients together in separate bowls.
- Mix the wet into the dry ingredients. Set aside.
- Cut the hot dogs into 2” pieces. Stick a toothpick into each hotdog.
- Lightly dredge the hotdogs into flour.
- Pour 3” of oil into a medium sized pot over medium high heat. Allow the oil to get to 360°. Dip a hotdog into the cornmeal batter.
- Drop a corn dog into the oil one at a time. Make sure to not overcrowd the pot.
- Fry the corndogs for 3-4 minutes, making sure that they are evenly cooked. Drain on paper towels and remove the toothpicks.
- Serve the mini corndogs with ketchup and mustard.
Ground Goat Burger
Ground Goat Burger
I was recently shopping at my local halal grocery store and bought ground goat with the intention of making burgers. I eat lamb burgers all the time and wanted to try something new, but also similar. To me, goat is like a cross between beef and lamb, flavor wise. I seasoned the goat with fresh garlic, salt, pepper, and ground fennel. Since goat is very lean, I recommend cooking your burgers ever so slightly pink. I personally like my ground meat cooked all the way through and it was still considerably juicy. I made my burger with toppings that you’d put on a gyro. Absolutely delicious and just as good as any other burger you’ve ever eaten.
Ingredients
- 1 lb ground goat
- 4 garlic cloves minced
- 1 tsp cracked black pepper
- 1 tsp ground fennel
- 1 tsp salt
- 2 tbsp olive oil
- brioche buns toasted
- tzatziki sauce
- grilled onions and peppers
- tomato thinly sliced
Instructions
- Mix the ground goat, garlic, and spices together. Form into patty size of your liking. 2=1/2lb., 3=1/3lb., 4=1/4lb.
- Heat up olive oil on a griddle over medium heat. Add the patties to the pan.
- Cook for 5-6 minutes a side.
- Place on toasted brioche buns. Top with grilled onions, peppers, tomatoes, and tzatziki sauce.
