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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)
2
Prep Time
10 minutes
12 minutes
Calories
598
Giadzy
Ingredients
- 1 batch of Giada’s pizza dough, or 1 pound of store-boughtpizza dough
- 1/3 cup passata or tomato puree
- 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
- Fresh basil, for topping
Instructions
- Preheat the oven to 500 degrees F.
- Dust a rimmed baking sheet lightly with flour. Place thepizza dough on the flour and gently stretch and form the dough into a 12 by13-inch oval using your fingertips.
- Spread the passata evenly over the dough, leaving a borderempty for the crust. Sprinkle the oregano over the passata. Evenly disperse thefresh 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 additional1-3 minutes if needed, until the crust turns a deep golden brown. Be careful tonot burn the crust.
- Carefully remove the pizza from the oven to a cutting boardand drizzle with olive oil and fresh basil, if desired.
Nutrition
Nutrition
- Nutrition Serving Size
- 2
- per serving
- Calories
- 598
Amount/Serving % Daily Value
- Carbs
- 60 grams
- Protein
- 34 grams
- Fat
- 24 grams
- Saturated Fat
- 11 grams
- Cholestrol
- 75 milligrams
- Sodium
- 2033 milligrams
- Fiber
- 3 grams
- Sugar
- 7 grams
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