Anchovies

Paper thin, crusty, salty, and slightly bitter from the charred edges. A light layer of sweet, tangy tomato sauce spread atop the crust. Capers were sprinkled across the top like bite sized bombs that explode with juicy, salty flavor when bit into. The final touch was the anchovy, ground with mortar and pestle into an almost unrecognizable topping. That is, before it came into contact with the tongue anyway. While most anchovies are far too fishy and often overpower the rest of a dish, these anchovies simply provided the essence of their flavor. They complimented the crunch of the crust, the sweetness of the sauce, and the added saltiness of the capers. These anchovies played into the perfect balance of the pizzata at Farina.