Anchovy and black olive pizza with capers
Thin-crust pizza with tomato, anchovies, black olives and oregano, with capers.
Active time25 min
Cooking15 min
Total35 min
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Ingredients
- 60 g salted anchovies (dry)
- 25 g drained capers in vinegar
- 200 g tomato coulis
- 20 ml olive oil
- 100 g pitted black olives
- 2 tsp dried oregano
- 1 pâton pizza dough
Preparation
Preheat the oven to 250 °C with a baking tray inside. Rinse the anchovies to remove the salt, remove any bones if necessary and dry them. Drain the olives. Roll out the dough on baking paper and spread over the coulis, anchovies, olives, oregano and oil. Prepare 25 g drained capers in vinegar. Drain the capers. Add everything over the topping before baking.
60 g salted anchovies (dry)25 g drained capers in vinegar200 g tomato coulis20 ml olive oil100 g pitted black olives2 tsp dried oregano1 pâton pizza dough- oven
- baking tray
- knife
- chopping board
Slide the pizza, still on its paper, onto the hot tray and bake for 12 to 15 minutes, until the crust is golden and cooked underneath.
- oven
Allergens
- Fish
- Gluten
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration