Pungent and spicy, Puttanesca sauce was invented to awaken the senses and lure customers off the streets with its persuasive aroma. In this pizza version, the zestiness of Pastorelli’s sauce holds up well to the brininess of the olives and anchovies. It’s an ugly pizza but perfect for a chilly night of emptying out the fridge. Try on the 7-inch mini crusts for a crunchy snack!
- 1 Package of 7-Inch Pastorelli Pizza Crusts
- 15oz can of Pastorelli Pizza Sauce
- 1 tin of Anchovies
- Handful of Olives
- A few spoonfuls of capers
- Finely Grated Pecorino Romano Cheese
- Ball of Mozzarella Cheese, Sliced
- 3 Cloves of Garlic, Sliced
- Red Pepper Flakes
- Parsley for Garnish
Preheat oven to 425 degrees F.
Start by spreading a thick layer of pizza sauce over the crusts.
Then, sprinkle the garlic evenly over the pizzas, followed by the slices of mozzarella cheese (it’s okay if the pizza isn’t entirely covered in cheese, it will spread out as it melts).
Next, arrange anchovies, capers and olives over the pizza then top with red pepper flakes and Pecorino Romano cheese.
Place on the oven rack or a pizza stone and bake for 6-10 minutes, until cheese is bubbling and the edges of the crust are golden brown.
Finally, garnish with some fresh parsley and enjoy!