Spicy Kalamata Olive, Anchovy and Caper Pizza

Mains, Recipes

All the ingredients of a classic puttanesca sauce come together in this intensely flavorful and slightly spicy pizza. Be careful when seasoning this pizza, as many of the toppings are salty. The recipes for the dough and tomato sauce make twice as much as you will need for this recipe, so double the quantity of fillings and make two if you like, or save the remaining dough to make pizza later in the week.


Spicy Kalamata Olive, Anchovy and Caper Pizza




For the dough:

3 1/3 cups (17 oz./530 g) all-purpose flour, plus more for dusting

1/4 cup (1 1/2 oz./45 g) whole-wheat flour

1 package (2 1/2 tsp.) active dry yeast

1 Tbs. sugar

1 Tbs. kosher salt

1 1/4 cups (10 fl. oz./310 ml) warm water (110°F/43°C), plus more as needed

2 Tbs. olive oil, plus more as needed


For the tomato sauce:

1/4 cup (2 fl. oz./60 ml) olive oil

5 cloves garlic, minced

1 can (15 oz./470 g) crushed tomatoes

1 tsp. dried basil

3/4 tsp. dried oregano

1/4 tsp. dried thyme

1/4 tsp. freshly ground pepper

1 1/2 to 2 Tbs. red wine vinegar

Kosher salt


3 Tbs. olive oil, plus more for brushing

5 garlic cloves, thinly sliced

3/4 tsp. red pepper flakes

1 1/2 cups (6 oz./185 g) shredded low-moisture mozzarella cheese

1 cup (5 oz./155 g) kalamata olives, pitted and halved lengthwise

1/4 cup (2 oz./60 g) brined capers, drained

8 anchovy fillets

5 fresh basil leaves, torn (optional)




1. To make the pizza dough, in a food processor, combine the flours, yeast, sugar and salt. Pulse to mix the ingredients. With the motor running, add the water and olive oil in a steady stream, and then pulse until the dough comes together in a rough mass, about 12 seconds. If the dough does not form into a ball, sprinkle with 1 to 2 tsp. water and pulse again until a rough mass forms. Let the dough rest for 5 to 10 minutes.


2. Process the dough again for 25 for 30 seconds, steadying the top of the food processor with one hand. The dough should be tacky to the touch but not sticky. Transfer the dough to a lightly floured work surface and form into a smooth ball. Place the dough in a large oiled bowl, turn to coat with oil and cover with plastic wrap. Let the dough rise in a warm place until doubled in bulk and spongy, about 1 1/2 hours.


3. While the dough is rising, make the tomato sauce: In a small fry pan over medium heat, warm the olive oil. Add the garlic and cook, stirring frequently, until fragrant, 1 to 2 minutes. Be careful not to let it scorch or the garlic will taste bitter.


4. In a bowl, stir together the garlic-oil mixture, tomatoes, dried basil, oregano, thyme, pepper, 1/3 cup (3 fl. oz./80 ml) water and 1 1/2 Tbs. of the vinegar. Season to taste with salt and additional vinegar. Use immediately or refrigerate in an airtight container for up to 1 week.


5. Place a pizza stone in the middle of the oven and preheat to 450°F (230°C). Once the oven has reached 450°F (230°C), let the stone continue to heat for 15 to 30 minutes longer, without opening the door.


6. Warm the olive oil in a small frying pan over low heat. Add the garlic and red pepper flakes and sauté just until the garlic begins to soften but not brown, about 1 minute. Transfer to a bowl. Pour in the tomato sauce and stir to mix well. Set aside.


7. Turn the dough out onto a lightly floured work surface, punch it down, and shape into a smooth cylinder. Divide into 2 equal pieces. Shape each piece into a smooth ball, dusting with flour only if the dough becomes sticky. Cover both balls of dough with a clean kitchen towel and let rest for 10 minutes. If you are using only one ball of dough, place the second ball in a gallon-size sealable plastic bag and freeze for up to 2 months. (When ready to use, thaw the frozen dough for 3 to 4 hours at room temperature.)


8. On a floured pizza peel, stretch or roll out one of the balls of pizza dough into a 12-inch (30-cm) oval, with even thickness across the oval. If the dough springs back, let it rest for about 10 minutes before continuing. Leaving a 1-inch (2.5-cm) border, spread the sauce over the dough and top with the cheese. Distribute the olives, capers, and anchovies evenly around the pizza. Brush the outside edge of the dough with olive oil.


9. Carefully slide the pizza from the peel onto the hot stone in the oven and bake for 10 to 12 minutes, or until the crust is golden brown. Using the peel, transfer the pizza to a cutting board. Let cool for a few minutes, then scatter the basil over the top, if using, slice, and serve. Serves 4.





For this and more ideas for pizza you’ll want to serve every night of the week, check out our new Pizza Night, by Kate McMillan






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