Black Olive and Anchovy Pizza

Menu Part: 
Cuisine Type: 

Handmade pizza dough, with a simple basil tomato sauce, topped with mozzarella cheese, anchovies and black Gaeta olives.


1 tbsp. yeast
Pinch of sugar
1⁄2 cup warm water
10 oz. flour
6 oz. high-gluten flour
1 tsp. olive oil
1 16-oz. can Italian tomatoes
6 leaves fresh basil
2 pinches oregano
1 tbsp. olive oil
1 lb. fresh mozzarella, sliced
16 fresh anchovy fillets
40 Gaeta olives
16 basil leaves, for garnish


1. In a small bowl, dissolve yeast and sugar in water and allow to sit 5 min. In a large mixing bowl with a dough hook, combine flours and salt to taste. Add olive oil and dissolved yeast mix until well incorporated. Place dough in an oiled bowl and allow to rest at least 1 hr. Punch down dough and divide into 4 rounds.

2. Meanwhile, in a blender, combine tomatoes, basil, oregano and olive oil until smooth. Season to taste.

3. Roll out pizza dough into 4 thin 6-in. crusts. Evenly top each pizza with 4 oz. tomato sauce, 4 oz. mozzarella cheese, 4 anchovy fillets and 10 olives. Bake in a very hot oven until crust is crisp and cheese is melted. Cut pizza into 4 slices. Top each slice with a basil leaf.

Source: Recipe from Chef Frank De Carlo

More From FoodService Director

Industry News & Opinion

Sodexo aims to reduce carbon emissions by 34% at its foodservice and facilities management sites by 2025, a goal it says it will reach through such changes as converting cooking oil into biodiesel fuel and using energy-efficient HVAC systems.

In announcing this endeavor toward sustainability, Sodexo—which manages more than 32,000 sites globally—noted that over 7,200 of its sites in North America recycle aluminum and paper, and 8,640 recycle cardboard.

Ideas and Innovation
tray number

We created lucky tray days to help create an experience surrounding our brand. The trays are numbered; we pick a number and the winner receives a free lunch. We’ve enlisted the help of one of our coaches, who calls out the random lucky winner, and it drums up a lot of excitement.

Menu Development
recipe revamp chicken soup

As a continuous care retirement community, The Garlands of Barrington in Illinois provides daily foodservice to 270 independent living and skilled nursing care residents, with the majority of sodium restrictions coming from the latter, says Executive Chef Nicola Torres. Instead of cooking two versions of chicken noodle soup—a favorite offered at least twice a week—he reworked his recipe into a flavorful lower-sodium version that appeals to all. “Everybody eats soup, so I created a homemade stock that uses no salt at all, ramping up the flavor with fresh herbs and plenty of vegetables,...

Ideas and Innovation
bus advertising jagermeister

Because many locals use the bus system, we paid for some full bus wraps to advertise [job openings within] our dining services program. The buses go all over campus where students can see them, and to apartments where the public can see them. To top it off, the cost wasn’t much more than newspaper rates.

FSD Resources