Fold in the roasted-pepper strips. In a bowl, stir the olives, anchovies, capers, rosemary, vinegar and the 2 tablespoons of olive oil. Anchovy: Place half of anchovies over egg-washed dough, arranging them vertically along the length in a single layer; season with pepper. Toasted bread, de-salted anchovies, slightly mature goat’s cheese and acacia honey.Because the intense taste of the sea teams up well with cheese, with fattiness mitigating and honey compensating the end result. Sprinkle with remaining cheese and cayenne; season with salt. Anchovy, orange, lemon and grapefruit in the form of grated zest or extracted juice: the resulting freshness will take you by surprise. Top with second piece of dough and dust off any excess flour; brush with egg wash. Step 3 Spoon the tomato sauce over the eggplants, sprinkle with the crumb mixture and bake until the cheese melts, about 5 minutes.
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