Briny Anchovy and Caper Pizza

Name: Anchovy, Caper, and Olive Pizza
Prep time: 20 min
Cook time: 10 min
Total time: 1 h 15 min
Yield: 1 12-inch pizza, 4 servings
Cuisine: International
Ingredients: 1 lb pizza dough, homemade or store-bought, brought to room temperature for 45 minutes; 1 tablespoon all-purpose flour, for dusting the counter; 1 tablespoon semolina flour or fine cornmeal, for dusting the pizza peel; 1/2 cup crushed tomatoes, preferably canned whole tomatoes crushed by hand or canned crushed tomatoes; 1 small garlic clove, finely grated or very finely minced; 1 teaspoon extra-virgin olive oil; 1/4 teaspoon dried oregano; 1/8 teaspoon fine sea salt; 1/4 teaspoon red pepper flakes, optional; 6 oz low-moisture mozzarella, shredded, about 1 1/2 cups; 8 oil-packed anchovy fillets, drained and patted dry; 2 tablespoons capers, drained, rinsed, and patted dry; 1/3 cup pitted Kalamata olives, halved or torn into rough pieces; 2 teaspoons extra-virgin olive oil, for drizzling over the toppings; 1/2 teaspoon dried oregano; 1 tablespoon extra-virgin olive oil, for brushing the crust after baking; 1 tablespoon finely grated Parmesan, for a saltier, more savory finish; 1 tablespoon chopped fresh parsley, for a fresher finish

Imperial June 2, 2026June 2, 2026

Quick Recipe Version (TL;DR)

Yield: 1 12-inch pizza, 4 servings
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 1 hour 15 minutes

Quick Ingredients

1 lb pizza dough, at room temperature
1 tablespoon all-purpose flour, for shaping
1 tablespoon semolina flour or fine cornmeal, for the peel
1/2 cup crushed tomatoes
1 small garlic clove, finely grated
2 tablespoons extra-virgin olive oil, divided
3/4 teaspoon dried oregano, divided
1/8 teaspoon fine sea salt
6 oz low-moisture mozzarella, shredded
8 oil-packed anchovy fillets, drained and patted dry
2 tablespoons capers, drained, rinsed, and patted dry
1/3 cup pitted Kalamata olives, halved or torn
1/4 teaspoon red pepper flakes, optional

Do This

1. Place a pizza stone or steel in the oven and preheat to 500°F for 45 minutes.
2. Stir together crushed tomatoes, garlic, 1 teaspoon olive oil, 1/4 teaspoon oregano, salt, and red pepper flakes.
3. Stretch the dough into a 12-inch round on a lightly floured surface.
4. Transfer dough to a semolina-dusted peel, then spread on the sauce and add mozzarella.
5. Top with anchovies, capers, olives, remaining oregano, and a light drizzle of olive oil.
6. Bake at 500°F for 10 minutes, rotating after 6 minutes, until the crust is browned and the cheese is bubbling.
7. Rest for 3 minutes, slice into 8 wedges, and serve hot.

Why You’ll Love This Recipe

Big, briny flavor: Anchovies, capers, and olives bring a bold, savory punch that balances beautifully with sweet tomato sauce.
Crisp, pizzeria-style crust at home: A very hot oven and preheated stone or steel help create a blistered, chewy-crisp base.
Simple ingredients, dramatic results: This pizza uses pantry-friendly toppings but tastes special enough for a weekend dinner.
Easy to adjust: You can keep it intensely salty and bold or soften the flavor with extra mozzarella and fewer anchovies.

Grocery List

Produce: 1 small garlic clove
Dairy: 6 oz low-moisture mozzarella
Pantry: 1 lb pizza dough, all-purpose flour, semolina flour or fine cornmeal, crushed tomatoes, extra-virgin olive oil, dried oregano, fine sea salt, oil-packed anchovy fillets, capers, Kalamata olives, red pepper flakes

Full Ingredients

For the Dough and Setup

1 lb pizza dough, homemade or store-bought, brought to room temperature for 45 minutes
1 tablespoon all-purpose flour, for dusting the counter
1 tablespoon semolina flour or fine cornmeal, for dusting the pizza peel

For the Quick Tomato Sauce

1/2 cup crushed tomatoes, preferably canned whole tomatoes crushed by hand or canned crushed tomatoes
1 small garlic clove, finely grated or very finely minced
1 teaspoon extra-virgin olive oil
1/4 teaspoon dried oregano
1/8 teaspoon fine sea salt
1/4 teaspoon red pepper flakes, optional

For the Toppings

6 oz low-moisture mozzarella, shredded, about 1 1/2 cups
8 oil-packed anchovy fillets, drained and patted dry
2 tablespoons capers, drained, rinsed, and patted dry
1/3 cup pitted Kalamata olives, halved or torn into rough pieces
2 teaspoons extra-virgin olive oil, for drizzling over the toppings
1/2 teaspoon dried oregano

Optional Finish

1 tablespoon extra-virgin olive oil, for brushing the crust after baking
1 tablespoon finely grated Parmesan, for a saltier, more savory finish
1 tablespoon chopped fresh parsley, for a fresher finish

Step-by-Step Instructions

Step 1: Bring the dough to room temperature and preheat the oven

Remove the pizza dough from the refrigerator 45 minutes before baking. Keep it covered on the counter so it relaxes and becomes easier to stretch. Place a pizza stone or pizza steel on the center rack of the oven, then preheat the oven to 500°F for a full 45 minutes. This long preheat is important because the hot surface helps the crust puff, brown, and crisp quickly.

If you do not have a pizza stone or steel, place an upside-down heavy rimmed baking sheet on the center rack and preheat it the same way. If using a regular sheet pan without preheating it, lightly oil the pan, stretch the dough directly on it, and plan to bake the pizza at 500°F for 13 minutes instead of 10 minutes.

Step 2: Make the quick tomato sauce

In a small bowl, stir together 1/2 cup crushed tomatoes, 1 finely grated small garlic clove, 1 teaspoon extra-virgin olive oil, 1/4 teaspoon dried oregano, 1/8 teaspoon fine sea salt, and 1/4 teaspoon red pepper flakes if you want gentle heat. The sauce should taste bright and lightly seasoned, not heavily salted, because the anchovies, capers, and olives will add plenty of briny flavor.

Step 3: Prep the toppings

Drain the anchovy fillets and gently pat them dry with a paper towel so they do not add excess oil to the pizza. Drain, rinse, and pat dry the capers; rinsing helps tame their saltiness while keeping their tangy bite. Halve or tear the Kalamata olives into rough pieces. Shred the mozzarella if it is not already shredded, and keep it chilled until you are ready to top the pizza.

Step 4: Stretch the dough

Lightly dust a clean counter with 1 tablespoon all-purpose flour. Place the dough on the counter and press it gently from the center outward, leaving a slightly thicker 1/2-inch border around the edge. Pick up the dough and stretch it over the backs of your hands, rotating as you go, until it forms a 12-inch round. If the dough springs back, let it rest on the counter for 5 minutes, then continue stretching.

Dust a pizza peel with 1 tablespoon semolina flour or fine cornmeal. Transfer the stretched dough to the peel and gently shake the peel once to make sure the dough moves freely. If any spot sticks, lift that area carefully and sprinkle a little more semolina underneath.

Step 5: Add the sauce and mozzarella

Spoon the tomato sauce onto the center of the dough and spread it in a thin, even layer, stopping about 1/2 inch from the edge. Use only enough sauce to lightly coat the dough; too much sauce can make the center soft. Scatter 6 oz shredded low-moisture mozzarella evenly over the sauce, leaving a few small gaps so the red tomato sauce can peek through.

Step 6: Add the anchovies, capers, olives, and oregano

Arrange the 8 anchovy fillets over the cheese. For a classic bold bite, leave them whole. For more even flavor in every slice, tear each fillet into 2 or 3 pieces and distribute them across the pizza. Scatter 2 tablespoons capers and 1/3 cup Kalamata olives over the top. Sprinkle with the remaining 1/2 teaspoon dried oregano, then drizzle 2 teaspoons extra-virgin olive oil over the toppings and around the crust edge.

Step 7: Bake until crisp and browned

Slide the pizza onto the preheated stone, steel, or inverted baking sheet. Bake at 500°F for 10 minutes total, rotating the pizza after 6 minutes so it browns evenly. The pizza is ready when the crust is deeply golden in spots, the edge is puffed, and the mozzarella is melted and lightly browned around the salty toppings.

Step 8: Rest, finish, and slice

Transfer the pizza to a cutting board and let it rest for 3 minutes. This short rest helps the cheese settle so the toppings stay in place when sliced. If you like, brush the crust with 1 tablespoon extra-virgin olive oil, sprinkle with 1 tablespoon finely grated Parmesan, or add 1 tablespoon chopped fresh parsley. Slice into 8 wedges and serve hot.

Pro Tips

Pat the briny toppings dry: Anchovies, capers, and olives can release moisture and oil during baking. Drying them first helps prevent a soggy center.
Use low-moisture mozzarella: Fresh mozzarella is delicious, but it releases more liquid. Low-moisture mozzarella gives you a better home-oven melt and a crisper crust.
Go light on sauce: A thin layer of tomato sauce keeps the pizza balanced and crisp. The toppings are intense, so the sauce should support rather than dominate.
Check that the dough slides before topping heavily: Give the peel a small shake before and after topping. If the dough sticks, fix it before trying to launch the pizza.
Balance salt with spacing: Spread the anchovies, capers, and olives evenly so each bite tastes bold but not overwhelmingly salty.

Variations

Spicy anchovy and caper pizza: Increase the red pepper flakes to 1/2 teaspoon and drizzle the baked pizza with 1 teaspoon chili oil.
White anchovy pizza: Skip the tomato sauce and brush the dough with 1 tablespoon olive oil mixed with 1 finely grated garlic clove. Add mozzarella, anchovies, capers, olives, and oregano as written.
Extra savory version: Add 2 tablespoons thinly sliced red onion before baking and finish with 1 tablespoon grated Parmesan after baking.

Storage & Make-Ahead

Anchovy and caper pizza is best right after baking, while the crust is crisp and the cheese is hot. Store leftover slices in an airtight container in the refrigerator for up to 3 days. Reheat slices on a dry skillet over medium heat for 4 minutes, then cover the skillet for 1 minute to warm the cheese. You can also reheat on a baking sheet at 400°F for 7 minutes. For make-ahead prep, mix the sauce up to 2 days in advance and refrigerate it in a covered container. The olives, capers, anchovies, and shredded mozzarella can be prepped up to 1 day ahead and stored separately in the refrigerator. Do not assemble the pizza until just before baking, or the dough may become wet and difficult to transfer.

Nutrition (per serving)