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

Petti di pollo al forno con pomodoriniTray-baked Chicken with Tomatoes and Olives

Tray-bakes are the perfect way of cooking for a family. They’re quick and easy to prepare, and you can be inventive with flavours.

4

Serves

9

Ingredients

Chicken

Main Ingredient
View Recipe

Zuccotto panettone e MarsalaPanettone, Chocolate and Marsala

This is such an impressive-looking dessert and makes a great end to any kind of meal. You can be as creative as you like in flavouring the cream. In previous experiments I have mixed it with fruit, chocolate bits and pieces of marshmallow, but frankly I prefer this simpler version.

8

Serves

8

Ingredients

Chocolate

Main Ingredient
View Recipe

Rigatoni con asparagi, piselli e funghiRigatoni with peas and porcini mushrooms in a creamy asparagus sauce

For anybody who isn’t a big fan of rich tomato sauces this has to be the perfect pasta recipe if you still want bags of flavour on your plate. This dish is so full of fresh ingredients that even though it’s in a creamy sauce it doesn’t feel heavy. I must admit that every time I make this for a vegetarian they utterly love me – so it must be good.

4

Serves

11

Ingredients

Vegetables

Main Ingredient
View Recipe

Bucatini al pesto sicilianoBucatini with Sicilian Pesto

Classic pesto is a specialty of Liguria, in northwestern Italy. However, Sicilians have their own equally delicious, lesser-known version – just a few additional ingredients take it in an entirely new and exciting direction. In this recipe I’ve used bucatini pasta, which is basically a thicker version of spaghetti with a hole all the way through, but of course pasta of any shape will be fine.

4

Serves

13

Ingredients
View Recipe

Carpaccio di Zucchine con Borlotti, Peperoni e CapperiCourgette Carpaccio With Borlotti Beans, Peppers & Capers

This is a great vegetarian alternative to raw meat or fish carpaccio. The marinating of the thinly sliced courgettes makes them so soft they don’t need any cooking. If using small, young courgettes you can use the whole vegetable, but for larger courgettes I suggest you use the flesh only, as the seeds can be spongy when eaten raw. Just halve the courgettes lengthways, run a teaspoon down the centre...

4

Serves

11

Ingredients

Vegetables

Main Ingredient
View Recipe

Linguine with tinned tuna, olives and chilliLinguine al tonno

Without doubt this has to be one of my father’s favourite pasta dishes. I remember when I used to live with him it was a must-have dish at least once a week but not always with the same shape of pasta. Please make sure that you never use tuna in brine for this recipe and if you like you can add some capers to the sauce.

4

Serves

10

Ingredients

Tuna

Main Ingredient
View Recipe