Putanesca Pizza with Mozzarella

Pasta and Pizza | Italian cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Putanesca Pizza with Mozzarella

Ingredients

Pizza Flour - 17.6 oz
Olive Oil - 2 tablespoons
Garlic - 1 clove
Mild Chili Spice - ½ piece
Chopped Sage Leaves - 1 teaspoon
Tomatoes - 7.9 oz
Anchovies - 0.9 oz
Olives stuffed with lemon - 2.6 oz
Capers - 2 teaspoons
Ground Black Pepper - to taste
Melted Cheese - 5.3 oz
Basil - 1 bunch

Step by Step guide

Step 1

Preheat the oven to 446°F along with the pizza stone or baking sheet.

Step 2

For the sauce, heat 1 tablespoon of olive oil in a saucepan, add minced garlic and finely chopped chili. Cook until the garlic is golden. Add finely chopped basil, peeled and finely chopped tomatoes, sliced anchovies, finely chopped olives, capers, and a little black pepper. Mix well. Do not add salt as the anchovies are salty. Reduce the heat to low and simmer uncovered for 40 minutes until excess liquid evaporates and the sauce thickens.

Step 3

Carefully remove the hot pizza stone and sprinkle it with cornmeal. Dust the work surface and rolling pin with cornmeal, and roll out the dough into a 25 cm circle. Then stretch the dough by hand, starting from the center, pressing the edges with your fingertips — it doesn't have to be a perfect circle, but it should be thin enough.

Step 4

Place the dough on the stone and spread the sauce over the surface. Lay sliced mozzarella on top, arrange whole basil leaves, and drizzle with the remaining oil.

Step 5

Send the pizza to the oven on the top rack for 10–12 minutes until golden and the base is crispy. Check the readiness of the dough by gently lifting the edges. Top with basil leaves. Transfer to a plate and serve immediately.