Anchovy and Olive Pizza

Name: Anchovy and Olive Pizza
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 pound (450 g) Pizza dough (fresh or thawed frozen), at room temperature; 2 tablespoons (30 ml) Extra-virgin olive oil, divided; ¾ cup (180 ml) Tomato sauce (canned or fresh), or to taste; 2 cloves (6 g) Garlic, minced; 8 ounces (225 g) Fresh mozzarella or low-moisture mozzarella, torn into bite-sized pieces or shredded; 8 fillets (40 g) Canned anchovy fillets in oil, drained and patted dry; ¾ cup (100 g) Kalamata olives or mixed Mediterranean olives, pitted and halved; 1 teaspoon (3 g) Dried oregano; ¼ cup (10 g) Fresh basil, leaves, loosely packed (optional); to taste Black pepper; to taste Sea salt

From the MyKitchenBank Kitchen

A crispy-crusted pizza topped with tangy tomato sauce, briny anchovies, salty olives, creamy mozzarella, and fresh basil. This classic Italian preparation delivers bold Mediterranean flavors with a perfect balance of umami and acidity. The dough develops flavor and texture through a slow rise, making it ideal for weekend cooking or advance preparation.

Prep: 20 min
Cook: 15 min
Wait: 2 hr
Total: 2 hr 35 min
Makes: 1 pizza (2 slices per person)

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Steps

Before you start

Preheat your oven to 475°F (245°C) for at least 15 minutes before baking
If using store-bought dough, remove it from the refrigerator 30 minutes before shaping to bring it to room temperature
Ensure all toppings are prepared and ready before stretching the dough

1
Let dough come to room temperature
- If your pizza dough was cold from the refrigerator, set it on the counter for 30 minutes to allow it to relax and become easier to stretch.
- This step is essential for forming a thin, even crust without resistance.
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Ready when: Dough is soft and pliable to the touch
Tip: If using freshly made dough, skip this step entirely
2
Prepare the sauce
- In a medium bowl, combine 3/4 cup (180 ml) tomato sauce with the minced garlic, 1 teaspoon dried oregano, and a pinch of salt and black pepper.
- Stir well to combine.
- Taste and adjust seasoning as needed.
- Set aside.
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Ready when: Sauce is evenly combined and well-seasoned
Tip: Don't oversauce—a thin, even layer prevents a soggy crust
3
Shape the dough
- Lightly oil a 12-inch (30 cm) pizza pan with 1 tablespoon olive oil.
- Place the dough on the pan and gently stretch it toward the edges with your fingertips, working from the center outward.
- Avoid poking holes, but don't worry about perfection—rustic is fine.
- Once stretched to fit the pan, let it rest for 5 minutes.
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Ready when: Dough fills the pan and is even in thickness
Tip: If dough springs back, rest it for 2 minutes and try again—don't force it or it will shrink in the oven
4
Spread sauce and begin topping
- Spread the tomato sauce evenly over the dough, leaving a 1/2-inch (1 cm) border around the edges for the crust.
- Use the back of a spoon to distribute the sauce in a thin, even layer.
- Drizzle the remaining 1 tablespoon olive oil over the sauce.
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Ready when: Sauce is evenly distributed with a thin, visible border of dough
Tip: Less sauce makes a crispier crust; the oil helps prevent sogginess
5
Add cheese and anchovies
- Scatter about 3/4 of the mozzarella pieces over the sauce, leaving gaps between them so heat can circulate.
- Arrange the anchovy fillets evenly across the pizza, breaking them into smaller pieces if they are large.
- Distribute the remaining mozzarella around and over the anchovies.
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Ready when: Toppings are evenly distributed and mozzarella is scattered across the surface
Tip: Don't crowd the toppings—they'll cook more evenly if there's space between pieces
6
Add olives and season
- Scatter the halved olives over the cheese and anchovies.
- Season the top lightly with black pepper and sea salt.
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Ready when: Olives are scattered evenly and pizza is seasoned
Tip: Go easy on salt since both anchovies and olives are quite salty
7
Bake the pizzaOven 475°F / 245°C
- Place the pizza in a preheated 475°F (245°C) oven.
- Bake for 12–15 minutes, until the crust is golden brown at the edges and the cheese is bubbly and beginning to brown in spots.
- The bottom of the crust should be crisp and light golden when you gently lift the pan to peek underneath.
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Ready when: Crust is golden brown, cheese is bubbly and lightly browned, bottom is crisp
Tip: Rotate the pan halfway through baking if your oven has hot spots
8
Add fresh basil and rest
- Remove the pizza from the oven and immediately scatter the fresh basil leaves over the top (if using).
- Let the pizza rest on the pan for 2 minutes before slicing.
- This allows the cheese to set slightly and makes slicing cleaner.
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Ready when: Basil is wilted from residual heat and pizza has cooled slightly
Tip: Add basil after baking to preserve its fresh flavor and color
9
Slice and serve
- Cut the pizza into 4 slices using a sharp pizza wheel or knife.
- Transfer to a serving plate and serve immediately while still warm.
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Ready when: Pizza is cut into clean slices
Tip: A hot pizza wheel or a sharp knife dipped in hot water makes slicing cleaner

Good to know

Tips

Anchovy Confidence: If you're hesitant about anchovies, use 6 fillets instead of 8 for a gentler flavor. They dissolve partially into the sauce and add savory depth without a fishy taste when cooked.
Quality Matters: Use good-quality anchovies packed in oil and packed olives—they make a real difference in flavor. Look for Mediterranean or Italian brands.
Dough Choice: Store-bought fresh or frozen pizza dough works beautifully here and saves time. If making your own, use an overnight cold rise (8–24 hours in the refrigerator) for deeper flavor.
Oven Temperature: A properly preheated oven is crucial. Use an oven thermometer to verify your oven runs true, especially if you suspect hot spots.

Make ahead

You can prepare the tomato sauce mixture up to 1 day ahead and refrigerate it in a covered container. Bring it to room temperature before spreading on the dough. Pizza dough can also be made 1–2 days ahead, refrigerated, and brought to room temperature before shaping and topping.

Storage & reheating

Leftover pizza is best enjoyed fresh, but it will keep covered at room temperature for up to 2 hours, or in the refrigerator for up to 3 days in an airtight container. Reheat slices in a 350°F (175°C) oven for 5–8 minutes until warm and the cheese softens slightly, or use a toaster oven to restore crispness to the crust. Do not freeze baked pizza, as the crust will become soggy when thawed.

Substitutions

Fresh mozzarella or low-moisture mozzarella → Fior di latte or buffalo mozzarella. Use fresh mozzarella for a creamier, slightly more delicate result. Tear into smaller pieces and add halfway through baking to prevent excessive browning.
Kalamata olives or mixed Mediterranean olives → Green Castelvetrano olives or mixed brined olives. Castelvetrano olives are milder and buttery; adjust quantity to taste. Other brined olives work equally well—choose based on your preference for saltiness and intensity.
Tomato sauce (canned or fresh) → Crushed San Marzano tomatoes mixed with 1 tablespoon tomato paste. Use about 1/2 cup (120 ml) crushed tomatoes blended with the paste for a fresher, less processed flavor with more control over consistency.
Fresh basil → Fresh parsley or a combination of parsley and mint. Flat-leaf parsley offers a milder green note; mint adds unexpected brightness. Add after baking just like basil.