Bagna Cauda Flatbread

Name: Bagna Cauda Flatbread
Ingredients: 8 ounces pizza dough, I use a 50/50 all purpose and whole wheat flour mix, but store bought is fine; 1/4 cup olive oil; 8-10 anchovy, oil packed work best, finely minced; 2 tablespoons capers, finely chopped; 1 preserved lemon, finely chopped; 2 small garlic cloves, grated on a microplane; 3 tablespoons parsley, finely minced; salt and pepper as needed; 1 package fresh mozzarella boccacini

9 ingredients

1 steps

Ingredients

8 ounces pizza dough, I use a 50/50 all purpose and whole wheat flour mix, but store bought is fine
1/4 cup olive oil
8-10 anchovy, oil packed work best, finely minced
2 tablespoons capers, finely chopped
1 preserved lemon, finely chopped
2 small garlic cloves, grated on a microplane
3 tablespoons parsley, finely minced
salt and pepper as needed
1 package fresh mozzarella boccacini

Directions

1

["Heat olive oil, anchovy, capers, preserved lemon and garlic in a heavy skillet over medium low heat. It should get warm and the anchovies will start to melt into the oil and everything will look like a paste suspended in the oil. Pour over the minced parsley in a bowl and let cool slightly. Taste for seasoning and add salt & peper as needed, though you probably won't need much of either.", "Heat oven to 450, heat a heavy cast iron skillet over medium high.", "Roll out or stretch by hand the pizza dough to an 8-10\" round (whatever will fit inside your skillet). Letting it rest for five minutes if it is shrinking and not holding shape. Once the oven is hot