Putanesca Pizza with Mozzarella
Pasta and Pizza • Italian
Description
Putanesca Pizza with Mozzarella
Ingredients
- Pizza Flour 20 oz
- Olive Oil 2 tablespoons
- Garlic 1 clove
- Mild Chili Spice ½ piece
- Chopped Sage Leaves 1 teaspoon
- Tomatoes 10 oz
- Anchovies 0 oz
- Olives stuffed with lemon 5 oz
- Capers 2 teaspoons
- Ground Black Pepper to taste
- Melted Cheese 5 oz
- Basil 1 bunch
Step-by-Step Guide
Step 1
Preheat the oven to 445°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.
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