Pizzettas with Red Peppers, Onions, and Anchovies

Purchased pizza dough is the base for these sophisticated mini pizzas.


June 2010


  • 1 large red bell pepper
  • 3 tablespoons olive oil, divided
  • 1 small onion, thinly sliced (about 1 cup)
  • 3 large garlic cloves, pressed
  • 1 1/2 teaspoons fennel seeds
  • 3/4 teaspoon dried crushed red pepper
  • All purpose flour
  • 2 13.8-ounce tubes refrigerated pizza dough
  • 8 anchovy fillets, cut crosswise in half
  • Drained capers
  • 1/2 cup crumbled soft fresh goat cheese (optional)
  • Chopped fresh basil


  • Char bell pepper directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag or plastic bag and let steam 10 minutes. Peel, seed, and cut pepper into 1 1/2x1/3-inch strips.
  • Heat 2 tablespoons olive oil in medium skillet over medium heat. Add onion; sprinkle with salt and pepper and sauté until wilted, about 5 minutes. Remove from heat. Stir in bell pepper strips and garlic; toss to coat thoroughly. Mix in fennel seeds and crushed red pepper. Season onion mixture to taste with salt and pepper. Cool completely.
  • Preheat oven to 400°F. Brush 2 large rimmed baking sheets with 1 tablespoon olive oil. Sprinkle work surface lightly with flour. Unroll 1 pizza crust on prepared work surface, pinching any tears together to seal. Using 3-inch-diameter cookie cutter dipped in flour, cut out 8 rounds. Transfer rounds to 1 prepared baking sheet, spacing apart. Repeat with second pizza crust.
  • Divide onion mixture among pizza rounds, mounding slightly. Top each with 1 anchovy half and a few capers.
  • Bake pizzettas until edges are golden and crisp, about 14 minutes. Sprinkle each with 1/2 tablespoon crumbled goat cheese, if desired. Transfer to platter. Sprinkle with basil and serve.