Puttanesca Pizza

Make a pizzeria-quality pie at home with this recipe.

Recipe courtesy of Rachael Ray Make Your Own Takeout

Puttanesca Pizza

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    2 tablespoons EVOO (extra-virgin olive oil) 1/2 cup chopped good-quality pitted black olives
    3 garlic cloves, finely chopped Handful of fresh flat-leaf parsley leaves, chopped
    2 tablespoons anchovy paste or 6 flat anchovy fillets 1 Boboli thin-crust pizza shell
    1/2 teaspoon crushed red pepper flakes 2 cups shredded scamorza cheese (smoked aged mozzarella)
    1 (28-ounce) can fire roasted diced tomatoes 2 tablespoons capers, drained


    Total: - None selected -
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    • 1

      Preheat the oven to 425°F.

    • 2

      Heat a medium skillet over medium heat. Add the EVOO, garlic, anchovy paste, or anchovies, and red pepper flakes.

    • 3

      When the anchovies (if whole) melt into the oil or the garlic is tender, about 2 minutes, add the tomatoes, olives, and parsley. Simmer the sauce for 3 to 4 minutes.

    • 4

      Top the pizza crust with the sauce and then the cheese. Bake the pizza until the cheese melts and the crust is crisp, about 10 minutes.

    • 5

      Garnish with the capers, cut, and serve.

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