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    Romana Pizza

    clock-icon20 minutes
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    Pixicook editorial team

    A classic Italian pizza with a spicy and salty kick from anchovies, capers, and chile.

    Ingredients for Romana Pizza

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    USchevron
    units in
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    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Pomì Strained Tomatoes

    cups

    Substitute chevron-down

    Extra Virgin Olive Oil

    tablespoons

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    Anchovy Fillets, cut into pieces

    fillets

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    Salt-packed Capers, rinsed and soaked

    tablespoons

    Substitute chevron-down

    Serrano Chiles, sliced

    tablespoons

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    Fresh Mozzarella, shredded

    cups

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    How to Make Romana Pizza

    1. Prepare the Tomato Base

    Spread a generous ¼ cup of Pomì strained tomatoes over the pizza crust, leaving a ½-inch border around the edges.

    2. Drizzle Olive Oil

    Drizzle a tablespoon of extra virgin olive oil over the tomato sauce.

    3. Add Anchovies

    Arrange the anchovy fillets, cut into pieces, across the top of the tomato-covered crust.

    4. Sprinkle Capers and Chile

    Sprinkle a tablespoon each of rinsed and soaked capers and sliced chile over the pizza.

    5. Scatter Mozzarella

    Scatter ½ cup of shredded fresh mozzarella evenly over the pizza.

    6. Broil the Pizza

    Place the assembled pizza under the broiler until the crust is crispy and toppings are bubbly, then remove from the broiler, cut into six slices, and serve hot.


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