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1
To prepare the anchovies, lift them out of the brine they are packed in, discard the brine, and put them in a small bowl.
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2
Add the olive oil, lemon zest, parsley, and red pepper flakes, and gently toss to combine the ingredients, taking care not to tear the anchovies.
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3
Use the anchovies on the pizza or line them in a single row in an airtight container, drizzle with the seasonings, and refrigerate until you are ready to use them or for up to three days.
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4
To make the pizza, prepare and stretch the dough and preheat the oven according to the instructions given in Nancys Scuola di Pizza (page 128).
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5
Brush the rim of the dough with olive oil and season the entire surface with salt.
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6
Ladle or spoon the sauce onto the center of the dough and use the back of the ladle or spoon in a circular motion to spread the sauce over the surface of the dough, leaving a 1-inch rim without any sauce.
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7
Scatter the chiles over the pizza, slide the pizza into the oven, and bake until the crust is golden brown and crispy, 8 to 12 minutes.
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8
Remove the pizza from the oven, cut it into quarters, and drape two anchovies on each quadrant, coiling one anchovy around the other.
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9
Sprinkle the parsley over the anchovies, drizzle the finishing-quality olive oil over the entire pizza, and serve.
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10
Grillo (Sicily)
