Recipe
April 11, 2017
Roman-Style Puttanesca Pizza
White anchovies (or boquerones) are cured in vinegar then packed in oil. They’re far less salty than typical anchovies and can be found at better fishmongers.
Directions
Yield: Serves 2 as an appetizer
- Place baking stone on bottom rack of oven. Preheat oven to 500°F for 30 minutes.
- On floured work surface, roll and stretch dough to form a thin rectangle. Generously sprinkle pizza peel with semolina. Place dough on peel.
- Spread sauce evenly on dough, leaving 1⁄3″-wide rim uncovered. Brush rim with oil. Top pizza with olives and capers.
- Using peel, move pizza to oven, and with one quick jerk, slide pizza onto stone. Cook until crust is browned, 8 to 9 minutes. Remove pizza with peel.
- Transfer to serving platter. Garnish with anchovies and parsley. Serve with scissors for cutting.