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–+ servings

Anchovy Pizza (with Olives and Basil)

A bold Mediterranean-style pizza topped with salty anchovies, briny olives, melty mozzarella, and fresh basil for a savory, umami-packed slice.
Amanda
Prep Time 10 minutes
Cook Time 15 minutes
Preheat pizza stone 30 minutes
Total Time 55 minutes
Serving Size 8 slices

Equipment

  • Oven
  • Pizza stone or baking sheet
  • Pizza peel (optional)
  • Parchment paper (optional)
  • Rolling pin (or hands for stretching dough)
  • Mixing bowls
  • Measuring cups and spoons
  • Pastry brush (optional)
  • Cheese grater (if using block cheese)
  • Pizza cutter or sharp knife

Ingredients

  • 1 lb pizza dough store-bought or homemade, at room temperature
  • 2 tbsp extra virgin olive oil divided
  • 1 cup pizza sauce or crushed San Marzano tomatoes use about 1/2 cup for the pizza; extra optional
  • 8 oz mozzarella cheese shredded, or fresh mozzarella torn into pieces
  • 1/4 cup Parmesan cheese grated, plus more to finish if desired
  • 2 oz anchovy fillets oil-packed, drained well (about 8–12 fillets)
  • 1/2 cup kalamata olives or black olives pitted and halved
  • 10 fresh basil leaves about 10–12 leaves, torn
  • 1/4 tsp crushed red pepper flakes optional, to taste
  • 1 tbsp cornmeal for dusting peel or baking sheet (optional but helpful)
  • 1 tbsp all-purpose flour for stretching/rolling dough as needed

Instructions

  • If using a pizza stone, place it in the oven and preheat to 475°F (245°C) for 30 minutes. (If using a baking sheet, preheat the oven to 475°F/245°C and line the sheet with parchment if desired.)
  • On a lightly floured surface, stretch or roll the dough into a 12-inch round (about 1/4-inch thick). Transfer to a cornmeal-dusted pizza peel or baking sheet.
  • Brush the outer edge of the dough with about 1 tablespoon of olive oil.
  • Spread about 1/2 cup of sauce over the dough, leaving a 1/2-inch border for the crust.
  • Top evenly with mozzarella, then sprinkle with Parmesan.
  • Arrange anchovy fillets across the pizza. Scatter the olives over the top. Add crushed red pepper flakes if using.
  • Drizzle the remaining 1 tablespoon of olive oil over the toppings.
  • Bake for 12–15 minutes, until the crust is golden and the cheese is bubbling (stone pizzas may bake faster).
  • Rest for 2 minutes, then top with torn fresh basil (and extra Parmesan if desired). Slice into 8 pieces and serve warm.

Notes

Tips: Drain anchovies well so the pizza doesn’t get soggy. Skip extra salt—anchovies and olives bring plenty. Add basil after baking so it stays bright and fragrant. For reheating, bake slices at 375°F (190°C) for about 8 minutes.

Nutrition

Calories: 280kcal | Protein: 14g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 700mg