Pizza Puttanesca
This puttanesca pizza recipe combines savoury, salty, spicy, punchy toppings of anchovies, capers, olives and chillies with soft chewy pizza dough to make a flavour packed and delicious pizza.
Ingredients
- 1 pizza dough, or 2 bought bases
- 1 homemade tomato sauce, or passata
- 2 cloves garlic, crushed
- 1 Tablespoon olive oil
- 220g (7.5 oz) mozzarella
- 20-24 Kalamata olives, halved
- 2-3 teaspoon capers
- 8-12 anchovies
- fresh black pepper
- chilli flakes, optional
- 8-12 fresh basil leaves, optional
Instructions
- Preheat the oven to 200˚C fan / 220˚C / 392˚F convection / 428˚F
- Mix the crushed garlic with the olive oil in a small bowl.
- Cut the dough in half and roll out one half of the dough into a circle.
- Place on baking sheet/pizza stone.
- Spread over half the tomato sauce and then half the garlic oil.
- Sprinkle over half the olives, capers and anchovies.
- Add half the mozzarella cheese.
- Sprinkle with a little back pepper and chilli flakes, if using.
- Repeat with the other half of the dough.
- Place the pizzas into the hot oven and cook for 10-14 minutes, until the cheese and melted and the edges are golden.
- Tear the basil (if using) and sprinkle over the pizzas.
- Serve straight away.
Notes
Estimated costs: Australia $9.33. Per serve = $2.34
UK £2.95. Per serve = £0.74p
America - I am yet to calculate the estimated ingredients costs to make this recipe in the US. If you would find it useful please let me know and I'll get calculating :)
You can easily halve this recipe to serve 2 people.
Quantities of the toppings - vary them to suit your tastes. We love olives, capers and anchovies, so use the maximum amounts given. If you want a slightly less salty pizza, then use the lesser amounts.
Anchovies - use anchovy fillets in olive oil. They are plump and juicy, and the right level of saltiness. If you aren't a fan of anchovies, use a small tin of tuna as an alternative. If you like punchy flavours but no anchovies this vegan puttanesca pasta salad is a delicious alternative.
Tomato sauce - use this pizza sauce recipe, shop bought pizza sauce, or passata.
Dough - Homemade Dough or if you are in a hurry, yeast free dough for pizza in under 30 minutes. Or use 2 large bought pizza bases.
Mozzarella - Use fresh mozzarella rather than grated, it will melt better. Here I have used bocconcini (small mozzarella balls), you can also use baby bocconcini.
Olives - black olives or kalamata olives work best on this pizza.
Capers - I use capers in brine for this recipe, but you can use salted capers. Make sure to rinse them before use.
Fresh Basil - adds a lovely fresh and fragrant touch to the pizza, the sweetness cuts through the saltiness from the other ingredients.
Make sure the oven is fully heated before you put the pizza in. This will help the dough to rise and become soft and fluffy with golden crispy edges.
Vegan pizza - leave out the mozzarella and anchovies. You can add a few extra olives for saltiness.
Vegetarian pizza - leave out the anchovies. Add a few more olives.
Nutritional information is based on general pizza dough and tomato sauce, and therefore can vary depending on which options you choose for your pizza.
Nutrition
Calories: 479kcalCarbohydrates: 49gProtein: 22gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 48mgSodium: 1400mgPotassium: 90mgFiber: 2gSugar: 7gVitamin A: 499IUVitamin C: 1mgCalcium: 305mgIron: 3mg
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