A friend recently introduced me to Chef Stefano Manfredi. He’s an Australian chef whose family was originally from Lombardy. Not only is he a great chef and author, he’s  a pizzaiolo, too. Curiosity led me to order several of his books. One particular pizza recipe inspired me, capperi e acciughe Siciliani. It featured anchovies, capers, and olives, it made me think of fisherman at the end of the day in sun soaked southern Italian port. I conjured a dough and baked it. Here’s what I got, I really need a wood oven.