Description
A Naples-inspired pizza with blistered crust, anchovies, caramelized garlic, and tangy capers. Balances umami, heat, and acidity for a show-stopping flavor experience.
Ingredients
1 ball (250g) fermented pizza dough
1 tin anchovies (salt-packed or olive oil-based)
½ cup crushed San Marzano tomatoes
1–2 cloves garlic, thinly sliced
1 tbsp capers (optional)
Olive oil for drizzling
Instructions
Plug in a pizza stone or steel 45 minutes ahead for heat retention
Top oven to 550°F (290°C), mist stone with water for steam
Roll dough into 10-12 inch circle, stretch edges for 1-inch crust
Gently press dough onto a floured surface or silicone mat
Drizzle dough with olive oil and sprinkle garlic slices
Spread crushed tomatoes evenly over the dough
Flake anchovies over the pizza with a fork
Scatter capers over top (if using)
Bake 7-10 minutes until crust is golden and blistered
Notes
Use gluten-free almond flour crust as alternative
Capers can be substituted with olive tapenade
Best served immediately after baking
Anchovies soften and melt into savory paste when baked at high heat
Tomatoes: Avoid overly acidic canned varieties
- Prep Time: 15
- Cook Time: 10
- Category: DINNER
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 pizza
- Calories: 420
- Sugar: 4g
- Sodium: 1200mg
- Fat: 20g
- Saturated Fat: 4g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 50mg