Pizza alla Puttanesca
Pizza alla Puttanesca is one of the most distinctive pizzas in Italian cuisine, based on the famous Puttanesca sauce. This recipe originates from Naples, where anchovies, capers, and olives are frequently featured in local dishes. On a chilly evening, when you crave a pizza with intense and salty flavors, this recipe is the perfect choice. The crispy crust, melted mozzarella, and salty anchovies create a harmonious unity in every bite. For an even bolder flavor, try serving it with a little extra red pepper flakes and fresh lemon zest before serving!
Ingredients for this recipe
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Preparation Steps
1
In a small bowl, combine the lukewarm water and yeast. Let it stand for 5-10 minutes, or until the yeast is foamy.
2
In a large bowl, sift the flour and add the salt. Pour in the yeast mixture and olive oil. Knead the dough until it becomes smooth and elastic. If it's too sticky, add a little more flour.
3
Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
4
Preheat the oven to 430°F (220°C). On a lightly floured surface, roll out the dough to about ¼ inch (0.5 cm) thickness, and place it on a baking sheet lined with parchment paper.
5
Spread the tomato sauce over the dough, then sprinkle with the grated mozzarella cheese.
6
Distribute the anchovy fillets, black olives, and capers evenly over the pizza.
7
Sprinkle with freshly ground black pepper, a pinch of red pepper flakes, and finely chopped parsley for a more intense flavor.
8
Place the pizza in the preheated oven and bake for 15-20 minutes, or until the cheese is melted and golden brown, and the crust is crispy.
9
Remove from the oven, let it cool for a few minutes, then serve garnished with fresh parsley.
