Pizza with Olives, Capers and Anchovies

A close up of a pizza cut into slices topped with olives, capers ad anchovies.

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Use the camera icon to toggle the step by step photos on and off. An umami rich and delicious pizza made with homemade pizza dough and topped with olives, capers, anchovies and oregano. Full of flavor, super simple and perfect for your next pizza night!

Prep Time10

Cook Time10

to make pizza dough1

Total Time1 20

Course: pizza

Cuisine: Italian

Servings: servings

Author: Emily Wyper

Equipment

Ingredients

1 ball pizza dough (about 240g-250g/8.5oz)
3-4 tablespoons tomato pizza sauce (recipe below)
1 ball fresh mozzarella (4.4oz/125g) see notes
5-6 anchovies
1 tablespoon capers (in brine)
12 black olives (or as many as you like)
1 pinch oregano
Semola Rimacinata for dusting (or use flour)

To make a full batch of tomato sauce (enough for 5-6 pizzas)

14 oz (400g) can peeled plum tomatoes (I use Mutti Pelati)
1 teaspoon oregano
1 pinch salt and pepper
1/2 tablespoon olive oil

Instructions

Prep

Follow our homemade pizza dough recipe, which makes 4 pizzas. Bring the dough out of the fridge 2-4 hours before baking. The dough shouldn’t be cold.
Preheat your oven to its highest setting (I go to 270C). If you are using a pizza stone (highly recommend) make sure to preheat your oven with the stone for at least 45 minutes- 1 hour before baking.
If using fresh mozzarella, I recommend cutting it into slices/strips and letting it rest on kitchen paper to drain.

To make the tomato sauce

Put the plum tomatoes in a bowl and crush them to a pulp using a potato masher or your hands. Add a good pinch of salt and pepper, 1 teaspoon of oregano and ½ tablespoon of olive oil, then stir until everything is combined. Set aside.

Assemble

Sprinkle a generous handful of semola flour on a clean work surface and tip one dough ball directly on top of it. Flip it over so both sides are covered in semola. Next, press your fingers into the dough about ½ inch from the edge, working across to the opposite side.
Do this a few times to create a border around the dough, then stretch the dough gently by turning it in a circle.
Place the dough back down, then spread the tomato sauce over the base, making sure to keep the border free. Don’t add too much tomato sauce; 3 tablespoons is usually enough.
Add your mozzarella, followed by the olives, capers, anchovies and a pinch of oregano. Sprinkle your pizza paddle with semola and transfer the pizza onto the paddle in a swift motion.
Place on your pizza stone and bake for 7-10 minutes until the crust is golden and the cheese is melted.
Remove and let it rest for 2 minutes before cutting and serve.

Notes

Nutritional information is for 1 serving (2 slices of pizza)
Make sure to drain your mozzarella if using fresh (in the prep step of the instructions)

Nutrition