Ingredients
3/4 lb Pizza Dough
Semolina or cornmeal for dusting
1 tb Olive oil, preferably extra virgin
1/2 c Tomato Sauce
6 Black olives, pitted and sliced
6 Green olives, pitted and sliced
3 Anchovy fillets, rinsed, patted dry and chopped
1 tb Drained capers
1 tb Freshly grated Parmesan cheese
Place a pizza stone, baking tiles or an inverted baking sheet on the lowest rack of a cold oven; preheat for 30 minutes to 500 F
or the highest setting.
Place dough on a lightly floured surface and pat into a disk. Use a rolling pin or your hands to roll or stretch the dough into a
circle that is 1/4 inch thick and 10 to 12 inches in diameter.
Transfer to a semolina or cornmeal dusted pizza peel or inverted baking sheet.
Brush the dough with a little of the olive oil. Spread tomato sauce over the dough to within 1/2 inch of the edge. Distribute
olives, anchovies and capers over the sauce. Sprinkle with cheese. Drizzle with the remaining olive oil.
Carefully slide the pizza onto the heated pizza stone and bake for 6 to 8 minutes or until the bottom is crisp and browned and
the top is bubbling. [Previous Recipe][Next
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