Salty, umami-forward classic with Mediterranean flavors. Fun fact: Anchovies dissolve slightly when baked, seasoning the entire pizza with deep umami. Don't fear anchovy skeptics—the fish flavor mellows dramatically during baking. Substitute with anchovy paste for a more subtle effect.
Ingredients
Preparation
- 1
Drain the olives, rinse the capers and pat them dry. Use drained anchovy fillets and dried oregano.
- 2
Spread the measured amount of tomato sauce on the stretched dough, leaving a free rim.
- 3
Spread the measured mozzarella, anchovies, capers, black olives, and oregano evenly on the base.
- 4
Bake at the temperature and time appropriate for your dough and oven, until the rims are well baked and the cheese melts.
- 1
Slice and serve hot.
Plan your whole pizza night
Baking more than one pizza? Pandough PizzaPlan ties the night together:
- Pick your Combinations and set the order you'll bake them in.
- Tick off every topping from one combined shopping list.
- On bake day, run your Mise en place to confirm everything's prepped.
- Open the preparation list so you never miss a pizza or a topping.
