Pizza "Puttanesca" with mozzarella
4 servings
120 minutes
Pizza 'Puttanesca' with mozzarella is a bold and rich version of classic Italian pizza. Its history traces back to the famous puttanesca sauce that originated in Naples and is known for its spiciness due to anchovies, capers, and olives. In this pizza, the sauce combines with tender mozzarella, creating a perfect balance of salty, spicy, and creamy flavors. The crispy base, tomato aroma, and fresh basil make it a true culinary masterpiece. This pizza is perfect for evenings with a glass of red wine or friendly gatherings when you want to try something rich and memorable.
1
Preheat the oven to 230 degrees with a pizza stone or baking tray.
2
For the sauce, heat 1 tablespoon of olive oil in a saucepan, add minced garlic and finely chopped chili. Cook until the garlic is golden. Add finely chopped basil, peeled and chopped tomatoes, anchovies cut lengthwise, finely chopped olives, capers, and a bit of black pepper. Mix well. Do not add salt as the anchovies are salty. Reduce to a very low heat and simmer uncovered for 40 minutes until excess liquid evaporates and the sauce thickens.
- Olive oil: 2 tablespoons
- Garlic: 1 clove
- Chili pepper: 0.5 piece
- Crushed basil leaves: 1 teaspoon
- Tomatoes: 225 g
- Anchovies: 25 g
- Olives: 75 g
- Capers: 2 teaspoons
- Freshly ground black pepper: to taste
3
Carefully take out the hot pizza stone and sprinkle with polenta. Sprinkle polenta on the work surface and rolling pin, and roll the dough into a 25 cm circle. Then stretch the dough by hand from the center, pressing the edges with your fingertips — it doesn't have to be a perfect circle, but it should be thin enough.
4
Place the dough on the stone and spread the sauce over the surface. Add sliced mozzarella, arrange whole basil leaves, and drizzle with the remaining oil.
- Pizza dough: 500 g
- Tomatoes: 225 g
- Mozzarella cheese: 150 g
- Basil: 1 bunch
- Olive oil: 2 tablespoons
5
Place the pizza in the oven on the top rack for 10-12 minutes until golden and crispy. Check the dough's readiness by gently lifting the edges. Top with basil leaves. Transfer to a plate and serve immediately.
- Basil: 1 bunch