230g active dry yeast
1 tablespoon sugar
1 teaspoon salt
1 cup milk
1/4 cup cornmeal
500g all-purpose flour
2 cups tomato sauce
12 cherry tomatoes, sliced
24 anchovy fillets, cut in half
150g mozzarella cheese
4 tablespoons grated Parmesan cheese
fresh oregano leaves
olive oil
230g active dry yeast
1 tablespoon sugar
1 teaspoon salt
1 cup milk
1/4 cup cornmeal
500g all-purpose flour
2 cups tomato sauce
12 cherry tomatoes, sliced
24 anchovy fillets, cut in half
150g mozzarella cheese
4 tablespoons grated Parmesan cheese
fresh oregano leaves
olive oil
Mix the yeast with sugar and warm water in a bowl
Add salt, milk, and cornmeal to the mixture
Gradually add flour until a dough forms
Knead the dough until it becomes smooth and elastic
Divide the dough into 12 equal pieces
Shape each piece into a ball and let it rest for about an hour, or until it has doubled in size
Heat a non-stick skillet over medium heat
Roll out each ball of dough to fit the skillet
Place the dough in the skillet and spread tomato sauce, mozzarella cheese, cherry tomatoes, anchovy fillets, and grated Parmesan cheese evenly across
Sprinkle with fresh oregano leaves and drizzle with olive oil
Cover the skillet and cook for about 5 minutes, or until the cheese has melted.
