🍽️ FittestMe.aiFoodsNutrients

Pizza alla Puttanesca Recipe

Italian · Main course · 30 min total

A bold and briny pizza topped with classic puttanesca ingredients: tomatoes, olives, capers, anchovies, and garlic. This quick recipe uses store-bought dough for an easy weeknight dinner.

Ingredients

• 1 lb pizza dough, room temperature
• 1/2 cup tomato sauce (preferably San Marzano)
• 2 tbsp olive oil, plus more for drizzling
• 3 cloves garlic, thinly sliced
• 4 anchovy fillets, chopped
• 1/2 cup pitted Kalamata olives, halved
• 2 tbsp capers, drained
• 1/4 tsp red pepper flakes (optional)
• 1/2 cup shredded mozzarella cheese
• 2 tbsp grated Parmesan cheese
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet inside for at least 30 minutes.
2. On a floured surface, stretch dough into a 12-inch round. Transfer to a floured pizza peel or parchment paper.
3. In a small bowl, mix tomato sauce with 1 tbsp olive oil. Spread evenly over dough, leaving a 1-inch border.
4. Scatter garlic, anchovies, olives, capers, and red pepper flakes over sauce. Top with mozzarella and Parmesan.
5. Drizzle with remaining 1 tbsp olive oil. Slide pizza onto hot stone or baking sheet. Bake until crust is golden and cheese bubbly, 12-15 minutes.
6. Remove from oven, let cool 2 minutes, then sprinkle with parsley. Slice and serve.

Tips

• For a crispier crust, par-bake the dough for 3 minutes before adding toppings.
• If you prefer a milder flavor, reduce anchovies to 2 fillets.
• Leftover pizza can be stored in the fridge for up to 2 days; reheat in a hot oven or skillet.
• Serve with a simple green salad to balance the richness.

More about Pizza alla Puttanesca →

AI estimate may be inaccurate · Terms