Anchovy and Olive Sicilian Pizza
Anchovy and Olive Sicilian Pizza
Experience the bold, briny flavors of the Mediterranean with this authentic Sicilian pizza, showcasing a thick, focaccia-like crust characteristic of traditional Sicilian baking. A robust tomato sauce forms the base, generously topped with salty anchovies, rich Kalamata olives, savory capers, and aromatic oregano. This pizza is baked until the edges are golden and slightly crisp, offering a delightful texture contrast between its airy interior and satisfyingly chewy crust. It's a true taste of Sicilian tradition, perfect for adventurous palates seeking a pizza beyond the ordinary, bringing the vibrant flavors of Palermo right into your own kitchen for a truly memorable meal.
- Preparation time
- 30 min
- Cooking time
- 25 min
- Total time
- 55 min
- Servings
- 8
Instructions
Preparing the Pizza
- 1Preheat your oven to 425°F (220°C). Lightly grease a 9x13 inch baking pan, preferably a dark, heavy-bottomed pan, with olive oil.
- 2Press the focaccia dough evenly into the prepared baking pan, stretching it to fit the corners. If the dough is resistant, cover it with a clean towel and let it rest for 10 minutes before continuing to stretch.
- 3In a small saucepan, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Stir in the crushed tomatoes, salt, pepper, and an optional pinch of red pepper flakes. Simmer for 5-7 minutes, allowing the sauce to thicken slightly.
Assembling and Baking
- 1Once the dough is stretched, spread the prepared tomato sauce evenly over the focaccia base, leaving a small border for the crust.
- 2Arrange the drained and patted dry anchovy fillets, Kalamata olives, and capers over the tomato sauce. Sprinkle generously with dried oregano.
- 3Drizzle a little extra olive oil over the toppings and the exposed crust edges.
- 4Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown, the toppings are slightly caramelized, and the pizza is heated through. The thick crust should be cooked through and airy.
Serving
- 1Remove the Sicilian pizza from the oven and let it rest for 5 minutes before slicing into squares or rectangles. This allows the flavors to meld and the crust to set.
- 2Serve hot and enjoy the authentic flavors of Sicily.
Nutrition Information
- Calories
- 351 kcal
- Protein
- 12 g
- Fat
- 16 g
- Carbs
- 38 g
| Nutrient | Per serving |
|---|---|
| Calories | 351 kcal |
| Protein | 12 g |
| Fat | 16 g |
| Carbs | 38 g |
Tips
- Ensure your focaccia dough is at room temperature before spreading; this makes it much easier to work with and promotes an airy crust.
- For an even crispier bottom crust, preheat your baking pan in the oven for 10 minutes before adding the dough and toppings.
- A sprinkle of fresh basil leaves after baking adds a lovely aromatic finish and brightens the robust flavors of the pizza.