Food & Cooking Recipes Appetizers Pan-Bagnat Pizza Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 25, 2019 Print Rate It Share Share Tweet Pin Email Photo: Lennart Weibull Prep Time: 15 mins Total Time: 30 mins Servings: 4 A French street-food sandwich, the pan bagnat, inspired this piquant pizza pie. It's light on the tomato sauce and full on with flavor. Ingredients Classic Pizza Doughor 12 ounces store-bought pizza dough Extra-virgin olive oil Kosher salt 3 tablespoons tomato sauce 3 oil-cured anchovies, finely chopped 3 ounces low-moisture mozzarella, thinly sliced ¾ cup roasted-pepper strips (from 1 ½ peppers) 2 teaspoons capers, rinsed and drained ⅓ cup packed parsley leaves ½ teaspoon white-wine vinegar Red-pepper flakes for serving Directions Preheat oven to 500 degrees with rack in lower third lined with a pizza stone or baking sheet. Drizzle a rimmed baking sheet with oil, place pizza dough on sheet and stretch to a 13-inch round. Season lightly with kosher salt; drizzle with more oil. Stir together tomato sauce, anchovies, and a pinch of salt; spread over dough, leaving a 1/2-inch border. Top with mozzarella, roasted-pepper strips, and capers. Bake until cheese has melted and bottom is crisp, 10 to 12 minutes. Meanwhile, toss 1/3 cup packed flat-leaf parsley leaves with 1/2 teaspoon white-wine vinegar, 1/2 teaspoon oil, and a pinch of red-pepper flakes. Top pizza with parsley mixtureand more pepper flakes; serve. Rate it Print