Pizza Napoli (Anchovy Caper Pizza)

10 MINPrep Time

12 MINCook Time

2Servings

by Giadzy

Photo Credit: Elizabeth Newman

The act of putting anchovies on bread, in Italy, actually predates pizza! Ancient Romans used a condiment called garum, a fermented fish product, and ate it on top of flatbread. When Neapolitan pizza came onto the scene in the 1700s, it was only natural to include preserved fish in the process.

Since anchovies were plentiful, affordable, shelf stable – and delicious! – they became a ubiquitous pizza topping in Naples. This traditional pizza stars anchovies and capers, both of which offer a great savory, salty flavor.

Pizza Napoli (Anchovy Caper Pizza), Image Credit: Elizabeth Newman

Pizza Napoli (Anchovy Caper Pizza)

Rated 5.0 stars by 1 users

Servings

2

Prep Time

10 minutes

Cook Time

12 minutes

Image of Pizza Napoli (Anchovy Caper Pizza)

Ingredients

1 batch of Giada’s pizza dough, or 1 pound of store-bought pizza dough
1/3 cup passata or tomato puree

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1/2 teaspoon dried oregano
4 to 6 ounces fresh mozzarella, sliced into ½” thick rounds
10 to 12 tinned anchovy filets, such as Armatore
1 tablespoon capers, drained
Extra virgin olive oil, for drizzling

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Fresh basil, for topping

Instructions

Preheat the oven to 500 degrees F.
Dust a rimmed baking sheet lightly with flour. Place the pizza dough on the flour and gently stretch and form the dough into a 12 by 13-inch oval using your fingertips.
Spread the passata evenly over the dough, leaving a border empty for the crust. Sprinkle the oregano over the passata. Evenly disperse the fresh mozzarella around the sauce. Top with anchovies and capers.
Place the baking sheet in the oven and cook for 10 minutes, until the crust appears fully cooked. Set the oven to broil and cook for an additional 1-3 minutes if needed, until the crust turns a deep golden brown. Be careful to not burn the crust.
Carefully remove the pizza from the oven to a cutting board and drizzle with olive oil and fresh basil, if desired.