Puttanesca Pizza

Ingredients:

1 lb. pizza dough (homemade or store bought)

2 tomatoes, seeded and diced

4 tsp. capers, in water

1/3 cup kalamata olives, quartered lengthwise or diced

1 cup fresh basil, chopped (divided in half)

½ tsp fresh cracked black pepper

1 tbsp. + 2 tsp. extra virgin olive oil

4 garlic cloves, pressed or minced

5-7 anchovy filets in oil

2 tbsp. + 2 tsp. Pecorino romano cheese

Directions:

Preheat oven to 400 degrees

Removed seeds from tomatoes (cut into quarters, use hands to scoop out) and dice

Sprinkle ½ tsp kosher salt over tomatoes and place in a colander to drain 15 minutes

Mix tomatoes with the following and set aside:

capers

olives

½ cup chopped fresh basil

fresh cracked black pepper

1 tbsp. olive oil

Spread pizza dough onto greased baking sheet.

Using your hands spread the following on dough:

4 garlic cloves pressed

2 tsp. extra virgin olive oil

Top the dough all over (in this order) with:

5-7 anchovy filets (in oil), broken into tiny pieces

Tomato/olive mixture

2 tbsp. grated Pecorino romano

Bake at 400 degrees 25 – 30 minutes until crust is golden and top is bubbling

Set aside to rest and cool for five minutes before slicing

Top with remaining basil and cheese before serving

Enjoy!

Notes: Please use whatever you have on hand!

Replace basil with parsley or fresh with dried

Use any olive you have, green, black, canned

Replace romano with parmesan or asiago

No fresh tomatoes? Use canned!