Anchovy Caesar Salad on Focaccia


  • 1 package Season Flat Anchovies in Olive Oil (2 oz.), drained
  • 1 16oz. package frozen pizza dough, thawed
  • Flour
  • Olive oil
  • Dried oregano
  • Freshly ground black pepper, to taste
  • 1 cup plain bread crumbs
  • 1 head of romaine lettuce, chopped
  • ½ cup Caesar salad dressing
  • ½ pint cherry tomatoes, quartered
  • 1 cup grated Parmesan cheese


  • Preheat oven to 350°F.
  • On a lightly floured surface, roll out pizza dough and shape into four 6-inch rounds. Drizzle with olive oil; sprinkle with oregano and fresh black pepper. Bake 15-20 minutes until golden brown and crisp.
  • Remove from oven and set aside.
  • Meanwhile, pour bread crumbs into a bowl. Coat each anchovy fillet with bread crumbs, tossing to coat well. Coat a skillet with olive oil and set the heat to medium (350ºF). Pan fry a few seconds on both sides in the hot oil. Transfer with a slotted spoon to paper towels to drain.
  • In a large bowl, mix chopped lettuce and Caesar dressing. Top each focaccia with desired amount of tossed salad, breaded anchovies, cherry tomatoes and Parmesan cheese.
  • Serve immediately.