Pizza spessa con acciughe, olive e capperi
Deep Pan Pizza With Anchovy, Olive & Caper Topping

About This Recipe

Are you looking for a delicious recipe with a difference? If you are, you’ve found it! Here’s my deep pan pizza with anchovy, olive & caper topping for you to enjoy.

Sicily is the original home of the deep-pan pizza. A popular dish, it is usually cooked in large rectangular tins and sold by the weight. Pizzas in Sicily vary according to the region, with each area having its own recipes and traditions, and this type (known in Sicily as sfinciuni) originated in western Sicily, in the province of Palermo. I absolutely love the combination of anchovies, olives, capers and garlic in this topping.

TwitterFacebook

10

Serves

11

Ingredients

Pizza Recipes

Type

Ingredients

For The Pizza Base

  • 500g Strong white flour, plus extra for dusting
  • 1 x 7g sachet Fast-action, easy blend dried yeast
  • 2 teaspoons Salt
  • 6 tablespoons Extra virgin olive oil

For The Pizza Topping

  • 1 x 400g tin Chopped tomatoes
  • 15 Anchovy fillets in oil, drained
  • 150g Pitted green olives, drained and halved
  • 1 tablespoon Capers, drained
  • 3 Garlic cloves, peeled and thinly sliced
  • 2 teaspoons Dried oregano

Weight Converter

Found in This Book

Feast your eyes on the finest deep pan pizza with anchovy, olive & caper topping! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

  1. Place the flour in a large bowl. Add the yeast to one side of the bowl and the salt to the other. Make a well in the centre and add 3 tablespoons of the oil then gradually pour in 300ml warm water and mix together using the handle of a wooden spoon.
  2. Knead the dough on a lightly floured surface for about 10 minutes or until soft, smooth and elastic, adding a little more flour if it’s really sticky.
  3. Shape the dough into a round and place on a large oiled baking sheet. Brush the top with a little oil and cover with a clean tea towel. Leave to rise in a warm place for 1 hour or until nearly doubled in size.
  4. Remove the tea towel. Using your fingertips, gently push the dough to a rectangle about 30 x 24cm and 2–3cm thick and make indentations in the dough. Brush with a little oil and replace the tea towel.
  5. Leave to rise again in a warm place for a further 40 minutes or until nearly doubled in size. Meanwhile, preheat the oven to 220°C/gas mark 7.
  6. Remove the tea towel and make further indentations in the dough. Spread over the chopped tomatoes, leaving a border of about 1cm clear around the edges. Scatter over the anchovies, olives, capers, garlic and oregano. Drizzle with the remaining oil.
  7. Bake for 20–25 minutes or until golden brown. Transfer to a wire rack to cool slightly. Serve warm.

Once you’re done, simply sit back and enjoy your deep pan pizza with anchovy, olive & caper topping and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Pan-Fried Sea Bass With Cannellini Mash & Basil Sauce

View Recipe

Next Recipe

Rabbit Braised in Mirto Liqueur and Red Wine

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Tranci di pesce spada con patate saltate e gremolataSwordfish Steaks & Sautéed Potatoes with Gremolata

I cooked this dish overlooking the beach at Pescoluse, on the Puglian coast. It’s known as the Maldives of Salento and is a hidden paradise. I used swordfish, but tuna would work well too. Gremolata is a dressing of raw chopped garlic, parsley and lemon zest. It is usually sprinkled over meats, such as osso bucco or carpaccio, but it also makes a great garnish for grilled fish. Always make sure you...

4

Serves

11

Ingredients

Seafood

Main Ingredient
View Recipe

Stufato di agnello alla pugliesePuglian Lamb Stew

You’d have probably expected me to cook a seafood dish when visiting the picturesque cove of Polignano a Mare, in Puglia. However, despite facing the sea, the absence of safe moorings for boats has prevented the development of a fishing tradition in the town, so it relies on agriculture. The area is famous for its wonderful fresh vegetables – especially salad, olives and potatoes – so I decided...

4

Serves

15

Ingredients

Lamb

Main Ingredient
View Recipe

BrodettoPrawn & Monkfish Soup

Once considered poor man’s food, Italian fish soup can now be found in the best restaurants along the Adriatic coast. From Trieste to Puglia you’ll find the so-called brodetti (broths), although they vary from region to region. We had countless bowlfuls on our coastal journey; each was unique and all were delicious. Here I’ve used prawns and monkfish, but any white fish would work just as well....

4

Serves

14

Ingredients

Seafood

Main Ingredient
View Recipe

Dolce di panettone e miele con frutta grigliata e ricottaPanettone & Honey Pudding with Chargrilled Fruits & Ricotta

This is my Italian version of bread and butter pudding, served with char-grilled fruits and sweetened ricotta cheese. In Italy the ricotta is very creamy and rich, and I just added honey to sweeten it, but in Britain you might like to add a few drops of vanilla extract to give depth of flavour.

6

Serves

16

Ingredients

Fruit

Main Ingredient
View Recipe

Paccheri ai quattro formaggiPaccheri with Four Cheeses

Originating from Campania and Calabria, paccheri is a popular pasta shape in the region of Marche. When filming there I made this dish using a selection of delicious cheeses. This is a tasty and filling meal that’s really easy to make – it’s my version of a posh macaroni cheese! If you can’t find paccheri you can use large rigatoni for this recipe. If scamorza is unavailable, use a mixture...

4

Serves

10

Ingredients

Cheese

Main Ingredient
View Recipe

Linguine al granchio e proseccoCrab & Prosecco Linguine

Venice’s Rialto Fish Market is a vibrant, bustling place full of amazing fresh produce. I loved the atmosphere – all the locals out shopping and the fishmongers loudly calling out their catch of the day. These guys start work so early that they can often be seen enjoying their lunch with a glass of prosecco by 9am! So you can see where I found the inspiration for this recipe. Fresh crab is paired...

4

Serves

11

Ingredients

Crab

Main Ingredient
View Recipe