FOOD & WINE CLASSIC

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ANCHOVY OIL PESTOAND-GREENS PIZZA

SERVES 6
ACTIVE 30 min
TOTAL 1 hour, 5 min.

1 (2-oz.) pkg. oil-packed anchovies, drained and finely chopped
1 cup plus
2 Tbsp. extra-virgin olive oil, divided
2 garlic cloves, smashed
1 cup roasted, salted, shelled pistachios, roughly chopped, divided 1/4 cup packed fresh oregano leaves
1½ cups packed fresh basil leaves, divided cups packed fresh flat-leaf parsley leaves, divided
1½ ½ cup chopped pitted Castelvetrano olives
1 tsp. kosher salt, divided
4 oz. feta cheese, crumbled (about 1 cup), divided
2½ Tbsp. fresh lemon juice (from 1 lemon), divided 

Coarse cornmeal

2 (12-oz.) store-bought pizza dough portions, stretched into 11-in. circles
2 cups baby arugula (about 2 oz.)

1. Place a cast-iron pizza pan or pizza stone in the oven, and preheat oven to 550°F. (Do not remove pizza pan while oven preheats.) Heat anchovies and 1 cup of the oil in a small skillet over low; cook, stirring occasionally, until anchovies completely break down and look melted, about 10 minutes. Transfer to a bowl to cool completely, about 30 minutes.

2. Reserve 2 tablespoons of the anchovy oil. Place remaining 1 cup anchovy oil in a food processor; add garlic and ½ cup of the pistachios. Process until finely chopped, about 15 seconds. Add oregano and 1 cup each of the basil and parsley; process just until smooth, about 15 seconds. Transfer mixture to a medium bowl; stir in olives, ½ teaspoon of the salt, ½ cup of the feta, and 1½ tablespoons of the lemon juice. Set aside.

3. Sprinkle a pizza peel with cornmeal; top with 1 pizza dough round. Brush dough with 1 tablespoon of the oil, and sprinkle with 1/4 teaspoon of the salt. Slide pizza onto preheated pizza pan.