Puttanesca – From Pasta to Pizza
I threw this recipe together as a little appreciation and variation on pasta puttanesca. This is a super fresh tasting, light-for-the-summer-season pizza. Beautiful bright tomato sauce, some seasonal heirloom tomato, capers, shaved garlic, along with some acidic, light and fresh white anchovy and fresh Italian parsley bring this to life.
I really loved how this pizza turned out. It is a bit different, as all the toppings are added post-bake – cold and super fresh.
Side note: I cut my garlic a little thicker for the photo so you could see it. It is best to cut it razor thin, so it melts in your mouth.
Chris Decker is Founding Pizzaiolo & Partner at Truly Pizza, in Dana Point, California. @everythingbutanchovies on Instagram.
Pizza Puttanesca | On Deck
Author: Pizza Today
Recipe type: Pizza
Ingredients
- 3 ounces pizza sauce
- 1 10-12 ounce dough ball
- 1 heirloom tomato, thinly cut into six slices
- 1 clove of garlic, sliced razor thin
- 1 ounce capers
- Small handful of Italian parsley, cut as you wish
- 6 white anchovies
- 1 swirl of the best olive oil you have
Instructions
- Stretch the dough ball to desired size and add to a floured pizza peel.
- Top with pizza sauce and put into a preheated 550 F oven.
- Bake to desired doneness.
- When done, remove pizza from oven and slice into six slices.
- Scatter the freshly shaved garlic, then top with the fresh tomato.
- Scatter the capers and freshly chopped parsley.
- Lastly, lay the beautiful white anchovies on top.
- Enjoy!
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