My favorite pizza from childhood is still my favorite today. The crunchy bread-crumb topping sets it apart from its American counterpart. I like to top this pie with fresh basil.
1 can (28 ounces) whole tomatoes, drained and crushed
1 medium onion, finely chopped
1 can (2 ounces) anchovy fillets, drained and broken into 1/4-inch pieces
1 cup shredded mozzarella cheese
1/2 cup soft bread crumbs
fresh torn basil leaves
Directions
Preheat oven to 425°. Grease a 15x10x1-in. baking pan. Press dough to fit bottom and 1/2 in. up sides of pan. Brush with 2 tablespoons oil; top with tomatoes, onion and anchovies. Sprinkle with mozzarella. Combine bread crumbs and remaining 1 tablespoon oil; sprinkle over pizza.
Bake on a lower oven rack until edges are golden brown and cheese is melted, 20-25 minutes. Sprinkle with basil before serving.
