Puttanesca Pizza Recipe

Name: Puttanesca Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 2 garlic cloves, crushed; 1 pinch red pepper flakes; 2 tablespoons olive oil; 2 anchovies; 1 (14 ounce) can diced tomatoes, drained; 1 Boboli pizza crust; 2 tablespoons fresh parsley, chopped; 2 tablespoons capers, drained; ¼ cup black olives, drained and coarsely chopped; ½ cup Italian cheese blend, shredded

Servings: persons

2 garlic cloves, crushed
1 pinch red pepper flakes
2 tablespoons olive oil
2 anchovies
1 (14 ounce) can diced tomatoes, drained
1 Boboli pizza crust
2 tablespoons fresh parsley, chopped
2 tablespoons capers, drained
¼ cup black olives, drained and coarsely chopped
½ cup Italian cheese blend, shredded

1
Mince garlic.
2
In a small skillet, over medium heat, saute garlic and red pepper flakes in the olive oil.
3
Add the anchovy fillets and break up with a wooden spoon until they melt into the oil.
4
Add diced tomatoes.
5
Remove from heat.
6
Sprinkle the pizza crust with the tomato mixture.
7
Add the parsley, capers and olives.
8
Cover the pie with a light layer of cheese, all the way out to the edges.
9
Some of the toppings should still peek through.
10
Bake at 425 for 8-12 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 garlic cloves, crushed, 1 pinch red pepper flakes, 2 tablespoons olive oil, 2 anchovies, and more.

Yes, Puttanesca Pizza falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Puttanesca Pizza

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