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POSTED March 27, 2018

Garlicky Olive & Anchovy Pizza with San Marzano Tomatoes

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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.

  • SERVES: 4 Servings
  • LEVEL: Super Simple
INGREDIENTS
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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.