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Puttanesca Pizza
- Level: Easy
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
- Yield: 4 servings
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- Level: Easy
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
- Yield: 4 servings
Ingredients
2 tablespoons extra-virgin olive oil, 2 turns of the pan
3 cloves garlic, finely chopped
2 tablespoons anchovy paste or 6 fillets flat anchovies
1/2 teaspoon crushed red pepper flakes
1 (28-ounce) can fire roasted diced tomatoes
1/2 cup chopped pitted good quality black olives
Handful flat-leaf parsley, chopped
1 prepared thin crust pizza shell (recommended: Boboli)
3/4 pound very thinly sliced fresh or fresh smoked mozzarella
Directions
- Preheat oven to 425 degrees F.
- Heat a medium skillet over medium heat. Add extra-virgin olive oil, garlic, anchovy paste and red pepper flakes. When anchovies (if whole) melt or garlic is tender, about 2 minutes, add tomatoes and olives. Simmer sauce 3 to 4 minutes. Top the pizza with sauce and the sliced cheese. Bake until pizza until cheese melts and crust is crisp, 10 minutes. Cut and serve.
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