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Garlicky Olive & Anchovy Pizza With San Marzano Tomatoes

This classic pizza pie features Italian pizzeria favorites like garlic, anchovies and the famously bittersweet Italian San Marzano tomato. We top it off with briny, pleasantly bitter oil-cured olives and zesty little pepper rings.

INGREDIENTS

DIRECTIONS

  1. Combine flour mix and yeast packet in a large mixing bowl with 1 1/4 cups lukewarm water. Stir with a fork until dough begins to form.
  2. Knead by hand for 3 minutes, or until dough is soft and smooth. Transfer to a clean, lightly oiled bowl and cover tightly with plastic wrap. Allow the dough to rise in a warm place until doubled, about 45 minutes. (After this step, you can refrigerate for use within 1-3 days.)
  3. Preheat oven to 500˚F.
  4. Cut prepared pizza dough in half. Roll out dough into a circle on a floured surface. Spread the tomatoes evenly across the dough.
  5. Top with torn mozzarella. Sprinkle with provolone, and then top with olives, anchovies and pepper rings.
  6. Bake for 12-15 minutes or until the crust becomes golden. Remove pizza from oven and top with basil.

Garlicky Olive & Anchovy Pizza With San Marzano Tomatoes

This classic pizza pie features Italian pizzeria favorites like garlic, anchovies and the famously bittersweet Italian San Marzano tomato. We top it off with briny, pleasantly bitter oil-cured olives and zesty little pepper rings.