Pizza Puttanesca
A classic Naples pasta sauce is reinvented into pizza with sweet Napoli pizza sauce, bright capers, briny olives, and rich anchovies.
Equipment
- cast iron skillet
Ingredients
- 1 lbs pizza dough, homemade or store bought
- 1/2 cup Mutti Napoli Sauce
- 1 cup mozzarella cheese, shredded
- 2-3 cloves garlic, thinly sliced
- 6-8 anchovy fillets
- 1 tbsp capers, drained
- 1/4 cup kalamata olives
- 1/2 tsp red pepper flakes
- olive oil for brushing
- fresh basil, for garnish
- dried oregano, for garnish
- Parmigiano-Reggiano cheese, for garnish
Instructions
- Preheat your oven to the highest temperature, 5--520 degrees.
- Place your cast iron skillet into the preheated oven while preparing the rest of the ingredients.
- Stretch your pizza dough out onto a lightly floured surface. You want it to be approximately the same size as your cast iron skillet.
- Carefully remove the cast iron pan from the oven.
- Place the pizza dough into the skillet and gently press the dough out towards the sides.
- Brush the outside of the pizza dough with olive oil, approximately 1".
- Spread your Mutti Napoli sauce over the bottom of the crust.
- Add your cheese. Top with the remaining ingredients.
- Bake for 15 minutes until the cheese is bubbly and the crust golden brown.
- Carefully remove the skillet from the oven and gently slide the pizza onto a cutting board. Allow to cool 3 minutes.
- Garnish with oregano, fresh basil, and Parmigiano-Reggiano. Slice and enjoy. Buon appetito!
Notes
For this recipe I am using Mutti Napoli Pizza Sauce.
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