Gusto TV Apple Anchovy Pizza Recipe - Cambozola Fennel Apple Pie

Apple Anchovy Pizza Recipe

Apple Anchovy Pizza transforms 12-oz dough round into savory-sweet masterpiece spread with anchovy-garlic mortar paste then crowned overlapping ¼-inch McIntosh apple half-moons, Cambozola blobs, and fennel seeds — 400°F crisp crust reveals umami-fruit fusion. From A IS FOR APPLE “Apple and Anchovies,” hosted by Lauren Gulyas, this polarizing pizza balances olive-packed anchovy salinity against apple perfume while runny Cambozola provides gooey bridge between worlds.

The Inspiration

Apple Anchovy Pizza channels coastal Italy’s agrodolce tradition where salted anchovies cut fruit sweetness enzymatically — mortar-pestle emulsion transforms 2-3 fillets + garlic into silky paste spreading evenly while ¼-inch apple half-moons maintain structure overlapping elegantly. Lauren Gulyas brilliantly captures A IS FOR APPLE‘s apple-anchovy tension through fennel seed anise perfume echoing both components, Cambozola’s blue-veined creaminess melting luxuriously between fruit pockets. 1-inch border crispness prevents sogginess; 20-minute bake achieves golden crust with gooey-hot cheese stage.

From Ligurian focaccia aux anchois to avant-garde pizza experiments, fruit-fish endures through contrast mastery — here, McIntosh/Honeycrisp selection provides ideal tart-sweet balance while olive oil drizzle stabilizes anchovy volatiles. Gulyas emphasizes mortar slow-drizzle technique (emulsion stability), parchment tray elevation (bottom crispness), and slight cooling (sliceable structure). Episode’s apple-anchovy duality finds perfect expression; 10-inch personal pies serve 2 intimately or 6 slices shared. Recipe doubles seamlessly on half-sheet pans; vegan cashew cheese substitutes maintain integrity.

Ingredients

12 oz (340 g) pre-made pizza dough
2-3 small anchovies canned or bottled olive oil packed
1 clove garlic peeled
1/8 cup (30ml) olive oil
Pepper
2-3 apples McIntosh or honey crisp
6.5 oz (200g) Cambozola cheese
1 teaspoon (5ml) fennel seeds
Freshly cracked pepper
Flour for dusting

Methods

Preheat oven to 400F (204°C)
Place anchovies, garlic and pepper in a mortar and pestle the ingredients until smooth. Slowly drizzle in the olive oil in a steady stream. Reserve
Peel and core the apples and slice into ¼ inch (.25cm) half- moons. Reserve.
Roll out the dough on a lightly floured board to a 10 inch (25.5cm) round.
Place round on a parchment lined baking tray.
Spread the anchovy garlic paste all over the bottom of the dough, leaving a 1- inch (2.5cm) border.
Place the apples on the pizza in an overlapping circular pattern.
Sprinkle with fennel seeds and black pepper.
Dot tablespoon sized chunks of the cheese all over the apples evenly.
Place into the preheated oven. Cook until the crust is crispy and golden brown and cheese is gooey and hot about 20 minutes.
Remove and allow to cool slightly before slicing.
Slice into 6 pieces.

Serving Suggestions

Slice Apple Anchovy Pizza into 6 radiant wedges fanning on wooden board with arugula-fennel salad providing bitter contrast, or serve intimate dinner-for-two uncut preserving architecture — episode’s apple-anchovy theme demands pickled cipollini onions alongside while aged balsamic pearls elevate tableside. Aperitivo hour converts to finger-food triangles with prosecco chaser; charcuterie progression precedes pizza with finocchiona salami. Pair crisp Albariño cutting richness or funky Belgian Saison embracing funk; deconstruct into flatbread where quartered portions crown goat cheese toasts. Late-night suppers feature fried rosemary sprigs; reheating compromises crispness — oven only, never microwave.

Final Thoughts

Apple Anchovy Pizza recipe from A IS FOR APPLE “Apple and Anchovies,” hosted by Lauren Gulyas, transforms 12-oz dough into polarizing 10-inch masterpiece spread anchovy-garlic mortar emulsion then crowned overlapping ¼-inch McIntosh apple half-moons dotted Cambozola chunks and fennel seeds — 400 20-minute bake yields crisp border framing gooey cheese rivers over glistening fruit serving 2 intimately or 6 shared slices. Mortar-pestle paste technique prevents oil pooling while apple slicing precision maintains texture contrasting molten richness, scaling effortlessly from date night to cocktail party with arugula salad providing essential bitter balance.

Find more recipes from A is for Apple here!