#anchiovies

INGREDIENTS

1 ball of pizza dough (sadly I don't actually know the mass - I bought it from the store so next time I'm there I'll find out and edit this recipe, but you can make your own too if you'd like [my grocer just has excellent quality pizza dough])

1 large potato, skinned and sliced to ~1/4"

1/2 a red bell pepper, julienned

1/2 a small onion, julienned

6 anchiovy fillets chopped into small pieces (deboned - you can buy them like this)

150g mozzarella cheese shredded

150g asiago cheese shredded

3 tbsps olive oil (herb seasoned is best)

1/3 cup flour

salt, pepper, oregano and rosemary to taste

1) Preheat your oven to 425 degrees F. Pour 1 tbsp olive oil on to the pizza pan and spread it around using a paper towel - this will soak up any excess while ensuring there's enough to grease the pan. Next, scoop a bit of flour into the pizza pan and swirl it around until the entire bottom and sides are LIGHTLY coated (if you add too much flour it will start to clump and it give your pizza a chalky taste).

2) Pour the rest of your 1/3 cup of flour on to your counter and spread your pizza dough so that it is bigger than your pizza pan. Lay it on to your pan and ensure there's there's enough excess of ~2" overlaying the pan.

3) Now we're going to create stuffed crust! I like to use only mozzarella in my crust, so grab a bit of the mozzarella, rest it on the excess dough and then roll it in to fit nicely in the pan. There should be a little hollow opening on both ends. You're going to stuff this with a little more cheese than you need so it can start filling the section next to it. Repeat until the whole crust is complete.

4) I like setting the crust before the rest of my ingredients because it's like a little wall enclosing all my ingredients. The rest is easy at this point because you're just layering ingredients! Spread the 2 tbsps of olive oil on to the crust with a spoon. Sprinkle the salt, pepper, oregano and rosemary all over the crust so there's a nice seasoned coating.

5) Sprinkle the asiago and remaining mozzarella evenly across. NOTE: Putting the cheese on the bottom allows you to see all the ingredients (which is why major pizzerias do this), but if you're cooking for family and friends, I like to put the cheese on last - it gets a nice golden colour and bakes in everything under it.

6) Sprinkle the red peppers, onions and anchiovies across the pizza. Then layer and space the potatoes on top. If you want, sprinkle (I'm using this word a lot today lol) a LITTLE of the olive oil on top - the cheese and the oil on the bottom will add enough oil to the dish so you want to be careful with how much you add.

7) Bake for 15-20 minutes, or until golden brown. NOTE: In my house, a pizza isn't down until the bottom crust is crispy!

8) Slice into 8 and enjoy!

OPTIONAL: You can also thinly slice zucchini on to this dish, as well as adding spinach or arugula (like I have on 1/2 of my pizza).