{"id":1973,"date":"2017-03-31T14:00:04","date_gmt":"2017-03-31T03:30:04","guid":{"rendered":"http:\/\/www.wakefieldpress.com.au\/blog\/?p=1973"},"modified":"2017-03-29T14:02:45","modified_gmt":"2017-03-29T03:32:45","slug":"anchovy-special-brick-oven","status":"publish","type":"post","link":"https:\/\/www.wakefieldpress.com.au\/blog\/2017\/03\/anchovy-special-brick-oven\/","title":{"rendered":"Anchovy Special (from your own brick oven)"},"content":{"rendered":"

Quiet weekend ahead? How about building your own brick oven? Russell Jeavons channel his years of running a pizza restaurant on the Fluerieu Peninsula into his essential guide,\u00a0<\/em>Your Brick Oven<\/a>.\u00a0And once the work is done, Russell provides\u00a0plenty of delicious recipe suggestions, like this Anchovy Special.<\/em><\/p>\n

 <\/p>\n

A version of the French Pissaladiere, this is\u00a0how we deal with those kinky anchovy people.\u00a0Anchovy haters should skip this one or leave the\u00a0anchovies out. Anchovy lovers, read on. The sweet\u00a0onions and salty olives and anchovies will bring\u00a0out the best in your crisp white and sparkling\u00a0wines. We use a fresh tin of anchovies for each\u00a0pizza as they deteriorate very quickly after the tin\u00a0is opened.<\/p>\n

1 large onion, sliced<\/p>\n

olive oil<\/p>\n

1 red capsicum<\/p>\n

1 zucchini, small to medium<\/p>\n

pepper and salt<\/p>\n

250 g prepared dough<\/p>\n

1<\/span>\/2 <\/span>cup seeded black olive halves\u00a0(good ones! with flavour!)<\/p>\n

1 x 25 g tin of anchovies\u00a0in olive oil<\/p>\n

chopped parsley<\/p>\n

Sweeten the sliced onion in 3 tablespoons\u00a0of olive oil in a small pot over low heat.\u00a0They should be soft, creamy and sweet,\u00a0but not caramelised. Cut the four sides\u00a0off the capsicum and slice the zucchini\u00a0into 5 millimetre long ways strips. Toss\u00a0the zucchini strips and capsicum in a\u00a0bowl with a little oil and pepper and\u00a0salt, then lay them on a roasting tray and\u00a0cook fast over coals raked to the front of\u00a0your oven. The aim is to use sufficient\u00a0heat to colour them on both sides\u00a0without overcooking. This is an essential\u00a0brick-oven skill also used to cook\u00a0vegetables like eggplant, zucchini,\u00a0capsicums, pumpkin and fennel bulb.\u00a0Tear the capsicum into strips1 centimetre wide.<\/p>\n

Press out your dough and spread on\u00a0the sliced onions. Place the vegetable\u00a0strips with kinks and the olives pushed\u00a0down into the onion. Open the tin of\u00a0anchovies and lay them around. Season\u00a0with salt and pepper. After cooking,\u00a0sprinkle with chopped parsley for the\u00a0essential fresh finish.<\/p>\n

\n

\"\" \"\"<\/p>\n

Brick oven\u00a0and pizza dough, both under construction.<\/em><\/p>\n

Hungry? Inspired? Find out more about <\/em>Your Brick Oven\u00a0here<\/a>.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Quiet weekend ahead? How about building your own brick oven? Russell Jeavons channel his years of running a pizza restaurant on the Fluerieu Peninsula into his essential guide,\u00a0Your Brick Oven.\u00a0And once the work is done, Russell provides\u00a0plenty of delicious recipe … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[420],"tags":[677,678,676,675,422],"class_list":["post-1973","post","type-post","status-publish","format-standard","hentry","category-recipes","tag-anchovy","tag-brick-oven","tag-oven","tag-pizza","tag-your-brick-oven"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p4v1Of-vP","jetpack_sharing_enabled":true,"jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/www.wakefieldpress.com.au\/blog\/wp-json\/wp\/v2\/posts\/1973","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.wakefieldpress.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.wakefieldpress.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.wakefieldpress.com.au\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.wakefieldpress.com.au\/blog\/wp-json\/wp\/v2\/comments?post=1973"}],"version-history":[{"count":3,"href":"https:\/\/www.wakefieldpress.com.au\/blog\/wp-json\/wp\/v2\/posts\/1973\/revisions"}],"predecessor-version":[{"id":2006,"href":"https:\/\/www.wakefieldpress.com.au\/blog\/wp-json\/wp\/v2\/posts\/1973\/revisions\/2006"}],"wp:attachment":[{"href":"https:\/\/www.wakefieldpress.com.au\/blog\/wp-json\/wp\/v2\/media?parent=1973"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wakefieldpress.com.au\/blog\/wp-json\/wp\/v2\/categories?post=1973"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wakefieldpress.com.au\/blog\/wp-json\/wp\/v2\/tags?post=1973"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}