| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
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Instructions
- Preheat a convection oven to 425° F (220°C). Line a pizza pan with parchment paper. roll out the dough and place it on the prepared pan. Leave 2-inch border all around, top the dough with the tomato puree, then scatter the mozzarella over the puree.
- Place the anchovy fillets on top of the mozzarella. Spread the ricotta around the border. Roll up the border of the pizza, sealing in the ricotta.
- Add the basil and drizzle with some olive oil. Salt to taste and bake until the crust is browned, 10 to 15 minutes.