Provolone and Anchovy Pizza Bites

By The Canadian Living Test Kitchen

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This recipe makes 24 pieces servings

Nutritional Info
Per piece: about	-
cal	8585 cal
pro	3 g3g pro
total fat	4 g4g total fat
sat. fat	2 g2g sat. fat
carb	8 g8g carb
fibre	1 g1g fibre
chol	6 mg6mg chol
sodium	163 mg163mg sodium
potassium	62 mg62mg potassium
% RDI:	-
calcium	66 calcium
iron	44 iron
vit A	33 vit A
vit C	33 vit C
folate	1010 folate

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Preparation time: 30 minutes Chill: 1-1/2 hours
Total time : 20 minutes

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

Ingredients

8 anchovy fillets 8 8anchovy filletanchovy fillets
2 cloves garlic , smashed2 2cloves garlic, smashed
1 tbsp olive oil 1 1tbsp tbspolive oil
12 large cherry tomatoes , sliced12 12large cherry tomatocherry tomatoes, sliced
1-1/2 cups shredded Canadian Provolone cheese , (5 oz/150 g)1-1/2 1-1/2cups cupsshredded Canadian provolone cheeseCanadian provolone cheese, (5 oz/150 g)
24 baby arugula leaves 24 24baby arugula leafbaby arugula leaves
Yeastless White Wine Dough:
1-3/4 cups all-purpose flour 1-3/4 1-3/4cups cupsall-purpose flour
1/4 tsp baking powder 1/4 1/4tsp tspbaking powder
1/3 cup dry white wine 1/3 1/3cup cupdry white wine
1/4 cup water 1/4 1/4cup cupwater
3 tbsp olive oil 3 3tbsp tbspolive oil
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper

Preparation

Yeastless White Wine Dough: In large bowl, whisk flour with baking powder; make well in centre. Add wine, water, oil, salt and pepper to well. With fork, whisk together liquid ingredients, gradually stirring in flour mixture until incorporated. On work surface, knead dough until smooth, about 5 minutes. Cover with plastic wrap; let rest for 15 minutes.

In mortar with pestle, pound anchovies with garlic to smooth paste; whisk in oil.

Divide dough in half; roll each half into rope. Cut each rope into 12 equal pieces; roll each into ball. With fingertips, flatten each ball into 2-inch (5 cm) round; prick all over with fork.

Place rounds on 2 baking sheets; spread generous 1/4 tsp (1 mL) anchovy mixture over each. Top with tomato slices, then cheese.

Bake in 425°F (220°C) oven, switching and rotating pans halfway through, until bottoms are golden, 12 to 14 minutes. Transfer to serving platter; top each with 1 arugula leaf.

Source : Canadian Living Magazine: December 2010