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5 from 4 votes

Anchovy pizza with Capers (Pizza Napoli)

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!
Prep Time2 hrs
Cook Time10 mins
Total Time2 hrs 10 mins
Course: Main Course
Cuisine: Italian
Servings: 2 large pizzas
Calories: 731kcal
Author: Emily Kemp


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

For the topping


  • 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.
Nutrition Facts
Anchovy pizza with Capers (Pizza Napoli)
Amount Per Serving
Calories 731 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 3g 15%
Cholesterol 22mg 7%
Sodium 67mg 3%
Potassium 339mg 10%
Total Carbohydrates 123g 41%
Dietary Fiber 5g 20%
Sugars 1g
Protein 27g 54%
Vitamin A 2.5%
Vitamin C 2.7%
Calcium 20.9%
Iron 47.1%
* Percent Daily Values are based on a 2000 calorie diet.


Calories: 731kcal | Carbohydrates: 123g | Protein: 27g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 67mg | Potassium: 339mg | Fiber: 5g | Sugar: 1g | Vitamin A: 2.5% | Vitamin C: 2.7% | Calcium: 20.9% | Iron: 47.1%