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

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