Italian Puttanesca Pizza
Make a puttanesca pizza inspired by the classic Italian pasta dish. This pizza is filled with anchovies, olives, capers, and pecorino cheese.
Servings: 2 servings
Calories: 231kcal
Equipment
- pizza stone or pizza oven
Ingredients
- 1 (9.9 ounce) pizza dough
- ¼ cup pitted Mediterranean olives drained
- 2 tablespoons extra virgin olive oil
- 1 tablespoon capers drained
- 2 teaspoons fresh lemon juice
- 1 teaspoon anchovy paste
- 1 clove garlic
- pinch finely ground black pepper
- flour for dusting
- ¼ cup spicy pizza sauce
- ⅓ cup finely shredded pecorino cheese
- dried oregano for garnish
Instructions
- Remove the pizza dough from the refrigerator and allow it to come to room temperature. Arrange the oven rack to the center of the oven. Place a pizza stone on the rack, then heat oven to 450°F (230°C). Allow the oven and pizza stone to preheat for at least 30 minutes. Alternatively, heat a pizza oven to 810°F (432°C).
- Add olives, olive oil, capers, lemon juice, anchovy paste, garlic, and black pepper to the container of a high-powered blender. Cover and blend for 30 seconds until all ingredients are finely chopped.
- Lightly flour a clean work surface. Grab pizza dough and cover both sides in flour. Flatten dough ball slightly with your hands, then use your fingers to make an indent for the crust. Once the dough is circular, use the outer palm of your hand to continue stretching the dough until it reaches a 13 inch (33 cm) circle with even thickness. To help stretch the dough, hang it on your knuckles and allow gravity to pull it downwards.
- Ensure that there is sufficient flour underneath the pizza dough, then build the pizza directly on a pizza peel or the hot pizza stone dusted with cornmeal.
- Spread a layer of spicy tomato sauce on the bottom of the dough, followed by the olive mixture. Top with pecorino cheese.
- Bake for 10 - 14 minutes until the crust is golden brown. If you are using a pizza oven, bake for 60 - 90 seconds, rotating as needed, until the crust is golden brown and the bottom of the dough is fully cooked. Once the pizza comes out of the oven, garnish with dried oregano.
Notes
Storage: Store leftover pizza in an airtight container in the refrigerator for up to 7 days.
Always make sure the pizza dough has come to room temperature before stretching.
Feel free to substitute pecorino cheese for parmesan cheese.
Nutrition
Serving: 1serving (half of pizza) | Calories: 231kcal | Carbohydrates: 4g | Protein: 7g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 20mg | Sodium: 835mg | Potassium: 116mg | Fiber: 1g | Sugar: 1g | Vitamin A: 231IU | Vitamin C: 6mg | Calcium: 209mg | Iron: 1mg
