Spicy pizza with white anchovies and fried eggs

Ingredients:

Pizza

• Semolina, for sprinkling
• Pizza dough stretched into a layer with a diameter of 30 cm.
• Homemade sauce

Sauce

• 2 tbsp. l. rapeseed oil
• 1 small Spanish onion, finely diced
• 2 cloves garlic, crushed to a paste consistency
• 1 serrano pepper, finely diced
• Red pepper flakes, to taste
• 1 can (800 g) of canned plum tomatoes
• Clover honey
• Chopped parsley

Assembly

• 450 g thin slices of fresh mozzarella
• 220 g of grated low-moisture whole milk mozzarella
• 1 bunch rapini, chopped, blanched and patted dry
• 6 white anchovies
• 1 fried egg, for serving
• Grated Parmesan, for serving
• Chopped fresh parsley, for serving
• Fresh thyme, for serving

Pizza dough

• 0.5 cup warm water (about 40°C)
• 0.5 tsp sugar
• 1 packet of dry yeast
• 1.5 cups premium flour + extra for working with the dough
• 0.5 tsp salt
• 2 tablespoons extra-virgin olive oil, plus more for greasing the bowl

Preparation:

1. Preheat a pizza stone in the oven at 260°C. Sprinkle the surface of a pizza peel with semolina and place the pizza dough on top.
2. Sauce:
   
   Heat the oil in a medium saucepan over high heat. Sauté the onion until soft, about 4 minutes. Add the garlic, serrano, and red pepper flakes and cook for 30 seconds. Add the tomatoes and bring to a boil, then reduce the heat and simmer until the sauce thickens, 20-30 minutes. Mash the tomatoes with a potato masher. Season with salt, pepper, and drizzle with honey, if using. Stir in the chopped parsley and remove from the heat.
3. Assembly:
   
   Spread a thin layer of sauce on the pizza dough and top with sliced ​​and grated mozzarella. Arrange some rapini on top of the cheese; season with salt and pepper.
4. Bake until golden brown and the cheese is completely melted, about 8 minutes. Arrange the anchovies on the pizza, top with a fried egg, and sprinkle with grated Parmesan, parsley, and thyme.
   
   

   Pizza dough

   
   Pour warm water into a small bowl (if the water is too hot, the yeast will die, and if it's too cold, the yeast won't activate). Add sugar and dry yeast, stir, and let sit for 15 minutes. Foam should form on the surface of the water.
5. Combine the flour and salt in a large bowl. Make a well in the center and pour in the yeast water. Stir with a fork. Once most of the flour has been moistened, turn the dough out onto a smooth, clean, floured work surface. Knead the dough with your hands until smooth. Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, at least 1.5 hours. Divide the dough into portions and stretch into desired size sheets.