Recipe
The Salty Siren
A crisp, briny pizza with tomato, mozzarella, anchovies, capers and Kalamata olives.
Ingredients
Method
80 mins prep15 mins cook95 mins total
Mix the flour, yeast, sugar and salt in a bowl. Add 3 tablespoons of the olive oil and the warm water, bring together into a dough, then knead for 8–10 minutes until smooth. Cover and leave in a warm place for about 1 hour.
Heat the remaining 1 tablespoon olive oil in a small pan. Add the garlic and cook briefly, then stir in the tomato sauce, oregano and chilli flakes. Simmer for 5 minutes and season lightly.
Heat the oven to 230°C (210°C fan) or Gas Mark 8. Stretch the dough into a 30cm round on a lightly oiled tray, spread over the sauce and add the mozzarella, anchovies, capers and olives.
Bake for 12–15 minutes until the crust is golden and the cheese is bubbling. Scatter over the parsley, slice and serve.
Notes
Adjust anchovy quantity to taste, or substitute with grilled prawns or smoked salmon for a different salty flavour. Rinse capers for a milder taste and experiment with different olives. A squeeze of lemon juice adds freshness. Pair with full-bodied red or dry white wine.
About this recipe
Stretch a homemade pizza base with tomato sauce, mozzarella and a bold topping of anchovies, capers and Kalamata olives. A little parsley at the end lifts the salty, savoury finish.
