20 minutes
A flavorful Mediterranean-style pizza topped with anchovies, capers, chiles, and fresh mozzarella.
tablespoons
Anchovy Fillets, cut into 3 pieces each
fillets
Salt-packed Capers, rinsed and soaked overnight in cold water
tablespoons
Serrano Chiles, thinly sliced
tablespoons
Shredded Fresh Mozzarella
cups
Parbaked Pizza Crust
each
1. Spread Tomato Sauce
Start by spreading ¼ cup of Pomì strained tomatoes evenly over your parbaked pizza crust, leaving a ½-inch border around the edges. This ensures the sauce doesn't spill over and helps the crust stay crisp.
2. Drizzle Olive Oil
Drizzle 1 tablespoon of extra virgin olive oil over the tomato sauce for added richness.
3. Arrange Anchovies
Arrange your anchovy fillets, which you've already cut into three pieces each, evenly across the pizza. These will provide a salty, umami punch to every bite.
4. Add Capers and Chiles
Sprinkle 1 tablespoon of rinsed and soaked capers and 1 tablespoon of thinly sliced red finger chile or serrano chile evenly over the pizza. The capers add a briny flavor while the chiles give a nice heat that balances the anchovies.
5. Add Mozzarella
Scatter ½ cup of shredded fresh mozzarella evenly over the pizza, ensuring that the cheese is well distributed and not clumped together. This even spread guarantees that every bite is a perfect blend of flavors.
6. Broil the Pizza
Place your pizza under the broiler until the cheese is melted and bubbly, and the edges of the crust are golden brown. Once done, remove the pizza from the oven and cut it into 6 slices. Enjoy your Mediterranean Anchovy and Chile Pizza hot, savoring the harmonious mix of rich, salty, and spicy flavors.
Use a high-quality, high-hydration dough with slow proofing, ideally overnight in the refrigerator, for better flavor and texture.
Preheat to the highest temperature and use a baking stone or steel for a crispier crust.
Drizzle good quality extra virgin olive oil after baking to add a fruity, peppery dimension.
Select top-notch oil-packed anchovies and freshly sourced chilies or quality dried red pepper flakes.
Blend cheeses like mozzarella with aged provolone or pecorino for complexity and depth.
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