Flatbread with Mozzarella, Spices & Anchovies

Flatbread with Mozzarella, Spices & Anchovies


Most people associate mozzarella with warm weather, but it’s just as versatile in the winter kitchen. We love this hearty recipe, which is aromatic and flavorful, and just a little bit sexy. Serve it with a full-bodied red wine and a simply-dressed salad of bitter greens with citrus (we like using Satsuma tangerines this time of year).

Recipe adapted from chef Michael Moore, Bluebird


Flatbread with Mozzarella, Spices & Anchovies

  • 2 tsps
    active dry yeast
  • 1/2 tsp
  • 1 1/2 cups
    warm water
  • 3 1/2 cups
    all-purpose flour
  • 1 tsp
    baking soda
  • 1 whole
  • 1/4 cup
    olive oil
  • 2 tsps
    fennel seeds
  • 1 pinch
    kosher salt
  • 1 pinch
    freshly ground black pepper
  • 1 pinch
    red chili flakes
  • 6-8
    roughly-chopped anchovy fillets
  • 1 tbsp
    roughly-chopped salted capers
  • 1/2 bunch
    roughly-chopped Italian parsley
  • extra virgin olive oil
  • 8 ounces
    Annabella Buffalo Mozzarella
  1. To make flatbread, mix yeast, sugar, and warm water in small bowl. Let stand 4 minutes
  2. Place the flour and baking soda in separate large bowl.
  3. Beat the egg and add to the yeast mixture, then combine with the flour using a standing mixer fitted with a paddle attachment, on slow speed.
  4. Add the olive oil in a slow stream and continue to mix for another 3 minutes, until smooth.
  5. Cover the bowl with a damp kitchen towel and leave the dough to rise for 20 minutes.
  6. Preheat oven to 450 degrees. Knead the dough briefly on a lightly floured surface until smooth and elastic, then separate into 4 equal balls. Shape each ball into a pizza base—it’s okay if they look rustic.
  7. Brush the flatbreads with olive oil, and sprinkle with fennel seeds, salt, pepper, and chili flakes. Leave to rise for 10 minutes, and then bake in hot oven for 6-7 minutes.
  8. While flatbread bakes, mix together anchovies, capers, and parsley in small bowl. When flatbread is finished, remove from oven, slice mozzarella on top, and sprinkle with anchovy mixture. Drizzle with olive oil, and put back in oven for 1-2 minutes, until cheese is just starting to get melty.

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