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Pizza with Roasted Peppers, Tomatoes and Anchovies

When Romans want to suggest a casual meal with new acquaintances, they say, “Let’s have a pizza sometime.” Every neighborhood has at least one pizzeria, and the best have wood-burning ovens twice as hot as the average home oven, not to mention talented pizzaioli (pizza makers) who pull and twirl the balls of dough to the size of a plate and a thinness that ensures a crisp crust. Much like ravioli, pizza is the perfect blank slate on which to experiment with different toppings: try wild mushrooms and various cheeses, or a combination of mozzarella and prosciutto or arugula in place of the topping here.

By williamssonoma · From Open Recipes · 12 ingredients
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Pizza with Roasted Peppers, Tomatoes and Anchovies

Why it works: Flour and semolina match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 325 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Pizza with Roasted Peppers, Tomatoes and Anchovies

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

1049Calories
53 gProtein
32 gFat
138 gCarbs

Counts 11 of 13 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 11 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Anchovy100g210
Olive Oil1 tbsp (14g)119
Cherry1 cup (138g)87
Mozzarella Cheese1 oz (28g)85
Red Bell Pepper1 medium (119g)31
Plum1 medium (66g)30
Tomato1 medium (123g)22
Black Pepper1 tsp ground (2.3g)6
Olive1 large (4g)4
Salt1 tsp (6g)0
Waternot in our table0
Semolinanot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By williamssonoma. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flour + semolinatop 1% of all pairs
    Smell alikestrong
    Cooked together325 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Olive + mozzarella cheesetop 7% of all pairs
    Smell alikemoderate
    Cooked together1,773 recipes

    Shared aroma: methyl 2-methylbutyrate (apple, fatty).

  3. Olive + cherry tomatotop 8% of all pairs
    Smell alikestrong
    Cooked together24 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  4. Olive + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together30,263 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Olive + anchovytop 12% of all pairs
    Smell alikemoderate
    Cooked together880 recipes

    Shared aroma: hexanol (green, fruity).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Swap the cherry tomato

How well each one fits the dish's main ingredients (flour, semolina, olive, pepper, mozzarella cheese, anchovy):

  1. Lemonfits better
  2. Avocadofits better
  3. Limefits better
  4. Cherry tomatothe original

Fit is the average pairing score against flour, semolina, olive, pepper, mozzarella cheese, anchovy. Candidates are from the same food group and used in at least 100 recipes.