April 11, 2017

Roman-Style Puttanesca Pizza

Recipe: Eric Vellend

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.


  • 1 6-oz. portion pizza dough
  • All-purpose flour and semolina, for working
  • 1⁄4 cup Best Tomato Sauce
  • Extra-virgin olive oil, for brushing
  • 6 black olives, pitted, halved
  • 1 tbsp capers, rinsed
  • 6 white anchovy filets
  • Coarsely chopped flat-leaf parsley, for garnish


Yield: Serves 2 as an appetizer

  1. Place baking stone on bottom rack of oven. Preheat oven to 500°F for 30 minutes.
  2. On floured work surface, roll and stretch dough to form a thin rectangle. Generously sprinkle pizza peel with semolina. Place dough on peel.
  3. Spread sauce evenly on dough, leaving 1⁄3″-wide rim uncovered. Brush rim with oil. Top pizza with olives and capers.
  4. 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.
  5. Transfer to serving platter. Garnish with anchovies and parsley. Serve with scissors for cutting.

Donna Griffith


House & Home March 2014

Tags: pizza