Traditional active dry yeast was developed by Fleischmann's in 1943 during World War II, for the United States armed forces, and later sold in the retail market. Dry yeast is used in this recipe. From an Italian recipe book published in 1950, this recipe is the pizza served in the late 40's at the Ristorante Caveletto & Doge Orseolo in Venice. You can still stay at the hotel and eat at the restaurant, but I don't know if these mini pizzas are still on the menu.
Serve with cocktails. Makes about 24.
Note: Try finely diced pepperoni or cooked, drained ground Italian sausage meat if a substitute for chopped anchovy fillets is needed. These pizzas have diced tomato, but no tomato pizza sauce.
- 2 cups sifted all-purpose flour
- 1/2 tsp salt
- 1 tsp traditional active dry yeast
- 1/4 cup lukewarm water
- 1 large egg
- 2 Tbsp butter
- 1/4 cup and 1 Tbsp milk at room temperature
- 1/2 cup finely diced mozzarella cheese
- 8 anchovy fillets, chopped fine
- 3/4 cup sliced fresh mushrooms
- 1 ripe tomato, diced fine
- 1/2 tsp oregano OR I Tbsp finely chopped parsley
- 1/2 cup olive oil
- salt and pepper
- Dissolve 1 tsp. yeast in 1/4 cup lukewarm water, set aside until foamy.
- Into a large mixing bowl, sift 2 cups flour and 1/2 tsp salt. Cut in 2 Tbsp butter.
- Make a depression in the middle of the flour mixture. In it place the yeast mixture, egg, and milk.
- Beat with a fork, gradually working in flour.
- When 3/4 of the flour is incorporated, begin to mix with your hands. Place dough on a floured board and knead until smooth.
- Remove to a floured bowl, cover with a damp towel and let stand 2 hours.
- Roll dough on floured board into a strip not more than 1/3 inch thick.
- Cut dough into circles 2" in diameter (or use metal cookie cutters).
- Place on greased baking sheets about 1-1/2" apart.
- Brush top of each pizza round with a little olive oil.
- Cover top of each with a few pieces of mozzarella cheese, tomato, anchovy fillets and mushrooms.
- Sprinkle lightly with salt and pepper, add oregano or parsley and rest of olive oil.
- Bake in 400 degree F oven 10-12 minutes or until pizza is light golden in color.
