Pizza Napoli (Anchovies, Olives, Capers)

Ingredients

• 300 g flour
• 1 tsp salt
• 20 g yeast
• 2 tbsp oil
• 1 can pizza tomatoes (~280 ml)
• 1 tbsp Tomato Paste
• 0.5 tsp Italian herbs
• 2 tbsp olive oil
• Salt
• Pepper
• 4 tbsp black olives (pitted)
• 2 tbsp drained capers
• 12 anchovies
• 200 g pizza cheese (grated)

Instructions

1. 1.

   Mix flour and salt in a bowl, create a well. Dissolve yeast in 75 ml lukewarm water and pour into the well, stir with a little flour. Cover and let rise for about 15 minutes, then knead everything with 75-90 ml lukewarm water into a relatively firm dough. Knead vigorously until smooth and elastic. Let the dough rise covered in a warm place for 30 minutes. Divide the dough into two portions and roll out into flatbreads.

2. 2.

   Combine pizza tomatoes with tomato paste, olive oil, Italian herbs, salt and pepper; spread over the flatbreads. Top the flatbreads with olives, capers and anchovies, then distribute the pizza cheese on top. Bake the pizzas one after another in a preheated oven at 220 °C (convection, lower rack) for 15-20 minutes.