Usuba
Puttanesca Pizza with Mozzarella
Italian pizza with spicy tomato sauce, anchovies, olives and capers. A classic Mediterranean dish with characteristic salty and sharp flavor.
- Total
- 120 min
- Standard serving
- 263.6 g
Ingredients
Total 12- Pizza dough
125 g - Olive oil
7.5 ml≈ 1.5 tsp - Garlic
0.75 g≈ 1/4 clove - Chili pepper
1.3 g≈ 2/3 tsp - Basil leaves
0.188 g≈ 1/4 tsp - Tomatoes
56.25 g≈ 3.5 slice - Dried anchovies
6.25 g≈ 2 pcs - Olives
18.75 g≈ 4.5 pcs - Capers
2.25 g≈ 2 pcs - Black peppercornsground
to taste≈ 1.5 pcs - Mozzarella cheese
37.5 g≈ 2 slice - Basil
7.5 g≈ 1.5 stalk
Instructions
- 1
Step 1
Preheat the oven to 230 degrees together with a pizza stone or baking sheet.
- 2
Step 2
Heat 1 tablespoon of olive oil in a saucepan, add minced garlic and finely chopped chili. Cook until the garlic turns golden.
Add finely chopped basil, tomatoes peeled and finely chopped, anchovies cut lengthwise, finely chopped olives, capers, and black pepper. Mix well. Do not add salt — the anchovies are already salted.
Reduce heat and simmer uncovered for 40 minutes until excess liquid evaporates and the sauce thickens.
- 3
Step 3
Carefully remove the hot pizza stone and dust it with polenta. Sprinkle polenta on the work surface and rolling pin.
Roll out the dough into a circle with a diameter of 25 cm. Then stretch the dough with your hands, starting from the center, pressing the edges with your fingertips. The circle doesn't need to be perfect, but the dough should be thin enough.
- 4
Step 4
Place the dough on the stone and spread the sauce over the surface. Arrange the sliced mozzarella, scatter whole basil leaves and drizzle with the remaining oil.
- 5
Step 5
Place the pizza on the top rack of the oven for 10–12 minutes until golden brown and the crust is crispy. Check if the dough is done by gently lifting the edges.
Arrange fresh basil leaves on top. Transfer to a plate and serve immediately.
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