Tomato, Anchovy and Olive Pizza
Tomato, Anchovy and Olive Pizza
Four individual pizzas of plum tomatoes, anchovies, capers and black olives with fresh zucchini, tomato and mozzarella.
Prep: 15 minutes · Cook: 15-20 minutes
What Is Tomato, Anchovy and Olive Pizza?
Individual pizzas in the southern-Italian style: plum tomatoes layered with anchovies, capers and sliced black olives, freshened with thin zucchini and tomato, finished under mozzarella.
Why Make Tomato, Anchovy and Olive Pizza?
- Personal pizzas — everyone gets crisp edges
- Anchovy-caper-olive is Italy's most reliable trio
- Fresh zucchini lightens the briny toppings
- One can of tomatoes sauces all four
- On the table in about 40 minutes
Unico Products Used in This Recipe
Ingredients
- 450 g pizza dough (ready-prepared (1 lb))
- 398 mL plum tomatoes (most of the juice drained (14 oz))
- salt and pepper (freshly ground)
- olive oil (to oil trays and finish)
- 3 anchovy fillets (rinsed and drained)
- 1 tbsp capers (rinsed and drained)
- sliced black olives
- 1 zucchini (small, thinly sliced)
- 1 tomato (small, thinly sliced)
- mozzarella cheese (to top)
Instructions
- Preheat the oven to 450F (230C).
- Drain most of the juice from the canned tomatoes and season them with a little salt.
- Divide the dough into 4 and press into rounds on oiled baking trays.
- Rinse and drain the anchovies and capers; cover the dough rounds with the tomatoes and top with anchovies, capers and olives.
- Add the zucchini and fresh tomato slices, season with a little salt, sprinkle lightly with oil and top with mozzarella.
- Bake 15-20 minutes and season with pepper just before serving.
Cooking Tips
- Drain the canned tomatoes well to protect the crust
- Rinse anchovies and capers to tame the salt
- Slice the zucchini paper-thin so it cooks through
- Add pepper after baking for the brightest bite
- Bake at full heat for crisp, blistered edges
Frequently Asked Questions About Tomato, Anchovy and Olive Pizza
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1. Why rinse the anchovies and capers?
A quick rinse removes excess brine so the pizza is savoury rather than aggressively salty.
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2. Can I make one large pizza?
Yes — press the dough into one round and extend the bake a few minutes.
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3. Can I skip the mozzarella?
Yes — without it you have a classic marinara-style pizza; the toppings carry plenty of flavour.
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4. Why add raw zucchini and tomato?
The fresh slices roast in the oven's heat and balance the brined toppings.
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5. How do I store leftovers?
Refrigerate up to 2 days; recrisp in a hot oven.
Cooking Guides & Tips
- How to Cook with Anchovies (Even If You Think You Don't Like Them) Why anchovies make food taste better, not fishy — and how to use them to add savoury depth to sauces, dressings and vegetables.
- Feast of the Seven Fishes: An Italian Seafood Menu The Italian Christmas Eve tradition of a multi-course seafood dinner — what it is and how to build a menu from pantry and fresh seafood.
Tomato, Anchovy and Olive Pizza Made Simple
Tomato, Anchovy and Olive Pizza is the salty-savoury classic of southern Italy, four crisp rounds at a time. Unico tomatoes, anchovies, capers and olives are the whole topping shelf.