HOME > Recipes > Puttanesca Pizza

Puttanesca Pizza

This recipe is from Rachael's new book: 2, 4, 6, 8 - Great Meals for Couples or Crowds


  • 2 tablespoons extra-virgin olive oil (EVOO)

  • 3 garlic cloves, finely chopped

  • 2 tablespoons anchovy paste or 6 filets flat anchovies

  • 1/2 teaspoon crushed red pepper flakes

  • 1 28-ounce can fire roasted diced tomatoes, drained very well

  • 1/2 cup pitted black olives like kalamata, chopped

  • A handful of flat-leaf parsley, chopped

  • 1 Boboli thin crust pizza shell

  • 2 cups shredded scamorza cheese (smoked mozzarella)


Preheat the oven to 425°F. Heat a medium skillet over medium heat. Add EVOO, garlic, anchovy paste and red pepper flakes. When the anchovies (if whole) melt into the oil or the garlic is tender, about 2 minutes. Add tomatoes and olives, and simmer the sauce for 3-4 minutes.

Top the pizza with sauce and cheese. 

Bake until the cheese melts and the crust is crisp, about 10 minutes. Cut and serve.

The Tools You'll Need

You May Also Like