Pizza with mozzarella, olives, anchovies and capers
You must be logged in to favorite a recipe.Login
Thanks for your rating!
You must be logged in to rate a recipe. Login
- Abigail Donnelly
- 4
- Easy
- Pescatarian
- 1 hour 20 minutes
- 25 minutes
- Clouds Rosé 2010
- Buy Ingredients Here
Ingredients
- 620 g flour, plus extra for dusting
- 1 x 7 g sachet yeast
- 2 cups tepid water
- 6 cloves garlic, crushed
- 1 x 410 g can whole tomatoes, smashed
- 16 anchovy fillets
- 1/2 cup capers
- 24 black olives, crushed
- 1 dried oregano
- 300 g mozzarella, grated
- Sea salt and freshly ground black pepper
- Basil leaves, for serving
- Sea salt and freshly ground black pepper
Cooking Instructions
Preheat the oven to 180°C.
Make a well in the flour and add the yeast, then the lukewarm water, a little at a time, and stir to combine.
When the mixture begins to hold, add 2 T olive oil and knead to form a smooth, elastic dough.
Transfer to a bowl, cover with a tea towel and leave in a warm place for 1 hour, or until the dough has risen. Divide into 4 to 5 balls and roll out on a floured surface.
Rub with the remaining olive oil, scatter with crushed garlic and spoon over the canned tomato to coat the base.
Add the torn anchovy fillets, capers, crushed olives, oregano and mozzarella. Bake for 15 to 20 minutes, or until the base is crisp and golden and the cheese molten and bubbling.
Season to taste and immediately top with fresh basil leaves.
Per serving: 4669.5 kJ, 41.7 g protein, 56.2 g fat, 121.7 g carbs
Comments