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Anchovy pizza with capers also known as Pizza Napoli is a classic and simple pizza topping packed with so much flavour. Made with an easy basic pizza dough it’s a great classic for pizza night!
This old faithful anchovy pizza was always my ‘go to’ pizza when eating out, the salty anchovies and capers with the fresh tomato sauce and melting mozzarella cheese in a match made in pizza heaven and it always, without fail hits the spot when I have that pizza craving (always).
If you haven’t tried making homemade pizzas yet then you so gotta get on it. Once you learn how to make pizza dough, how it should feel and what it should look like then it will become so easy and so much fun plus think of all the money you’ll save from not having to order a delivery??…..basically homemade pizza is the best thing ever!
For me, this simple classic pizza is the best way to enjoy anchovies on a pizza. They have a strong, salty flavour (not fishy) and pack a punch with added capers.
The mozzarella cheese is creamy and mellow and well, it’s just amaaaazingly delicious put it that way. Please note this is not a fishy tasting pizza in the slightest, seriously! If you’re a little wary of adding the anchovies to your pizza because of the fishy taste then you can relax, they are salty and just add a ton of flavour to the pizza.
How To Make Pizza Dough From Scratch – Step By Step
First, add the yeast to the lukewarm water and let it sit for 5 minutes.
Place the flour in a large bowl and make a well in the centre. Add the yeast and water and start to mix it together with a metal spoon then add the olive oil and mix together until a rough dough forms.
Shape the dough into a ball and knead on a lightly floured surface for around 10 minutes until the dough is smooth and elastic.
Tip: Press your finger gently on the top of the dough, it should not stick to it and the dough should spring back when ready.
Shape the dough into a nice round ball and place in a lightly oiled clean bowl. Cover with cling film and sit the dough in a dry warm place for 2-3 hours or until doubled in size. Once the dough has risen, knock the air out by pressing down on it with your fist.
How To Make Anchovy Pizza A.K.A Pizza Napoli
Take one half of the dough and roll it out either in a rectangle or circle to fit your largest baking tray.
Spread the bases with tomato passata/pureed tomatoes then sprinkle over a little oregano. Top each pizza with torn mozzarella, capers and anchovies then bake in the oven until the cheese bubbling and melted and the crust is golden.
More pizza recipes and toppings to try;
- Basil pesto pizza with mozzarella and roasted cherry tomatoes
- Quattro stagioni – four seasons pizza
- Burrata pizza with salami, olives and capers
- Prosciutto cotto (ham) and artichoke pizza
- Turkey stuffing pizza with caramelised onions and brie
- Cheesy speck and mushroom pizza
If you’ve tried this anchovy pizza or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.
Anchovy pizza with Capers (Pizza Napoli)
For the pizza dough
- 4 cups (1.1 lb/500g) type 0' flour*
- 2 tsp (7g) fast action dried yeast
- 1 1/3 cups (320ml) lukewarm water
- 1 tbsp olive oil
- 1 pinch pinch salt
- semolina flour or polenta , for dusting
- Add the yeast to the lukewarm water and set aside for 5 minutes. Combine the flour and salt in a large mixing bowl. Make a well in the centre and add the water/yeast mixture whilst mixing the dough together with a spoon until you have obtained a dough. If it's too sticky you can gradually add a little more flour.
- Dust a clean work surface with a little flour and knead the dough for around 5-10 minutes until it's silky smooth and soft. If you lightly press your finger on the ball of dough it should spring back up easily. Add 1 tbsp of olive oil to a large clean bowl and rub all over until the bowl is coated. Shape the dough into a ball and place in the bowl, rub the top of the dough with a tiny amount of olive oil. Cover with cling film and leave in a warm place for at least 3 hours until doubled in size.
- Alternatively you can make my instant pizza dough. When you are ready to make the pizzas place your pizza trays in the oven and preheat the oven to 220°C/425F/gas mark 7.
- Divide your dough in half roughly with your hands and place on a lightly floured work surface. Press lightly in the dough to shape it into a rough circle or rectangle then using a rolling pin dusted with flour roll the dough out to fit your tray.
- Remove the pizza tray from the oven and dust lightly with semolina flour. Transfer your dough to the tray and spread with 4 tbsp of passata, you don’t want to much or your pizza will go soggy.
- Sprinkle over the oregano then top with equal amounts of torn mozzarella, anchovies and capers.
- Bake in the oven for around 8-10 minutes until the cheese is melted and bubbling and the crust is golden.
- *you can also use type 00 flour or all-purpose flour. If you can find type 0 or 00 then look for flour that's recommended for making pizza.
- Please note this recipe was tested and developed using metric measurements all imperial measurements are approximate.
- Serves 4-6 people (makes 2 large pizzas) Calories are per portion
- Makes 2 large tray pizzas approx 15.5 x 13 inches.
- Try my instant pizza dough recipe if you're pressed for time.
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use this brand for the best results and flavour
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated here
- Check out our must have Italian Pantry Staples here
- You can also find all our Essential Kitchen Tools for Italian Cooking here