Why this works
Anchovies, capers and chili are all salty, acidic or hot. Alone, each one is too much. Together on a tomato base, they balance each other into something sharp and deeply savory. This pizza does not need much cheese — the toppings carry all the flavor. A drizzle of good olive oil after baking pulls everything together.
Ingredients
- Pizza dough ball250–280g
- Tomato sauce80g
- Low-moisture mozzarella (optional)60g
- Anchovy fillets5–6
- Capers1 tsp
- Chili flakesto taste
- Dried oregano½ tsp
- Olive oil, after baking1 tsp
- Black olives (optional)small handful
Method
- Preheat the oven as hot as possible with a steel or stone.
- Stretch the dough into a thin round.
- Spread tomato sauce thinly — do not salt it, the anchovies will handle that.
- Add a small amount of mozzarella if using.
- Add anchovy fillets, capers, chili flakes and oregano.
- Bake until the crust is properly crisp and the cheese (if using) is melted.
- Finish with a small drizzle of olive oil.