Puttanesca Pizza

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  • Level: Easy
  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
  • Yield: 4 servings
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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


  1. Preheat oven to 425 degrees F.
  2. 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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