puttanesca pizza

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Cooking receipe to make puttanesca pizza under category General Recipes. You may find some video clips related to this receipe below.

puttanesca pizza

delia smith

1 basic pizza base (qv basic pizza dough)

for the sauce:

1 tablespoon olive oil

1 clove garlic peeled and finely chopped

1/2 red chilli deseeded and finely chopped

1 heaped teaspoon chopped fresh basil

225g fresh tomatoes skinned and chopped

25g anchovies drained and cut in half lengthways

75g black olives pitted and chopped small

1 dessertspoon salted capers or capers in vinegar rinsed and drained

freshly milled black pepper

for the topping:

150g Mozzarella cut into 25mmslices

a few small whole fresh basil leaves plus a few extra to garnish

a little olive oil

Make the pizza base as described.

For the sauce heat the oil in a medium saucepan then add the garlic and chilli and cook briefly until the garlic is pale gold.

Add all the other sauce ingredients stir and season with a little pepper but no salt because of the anchovies.

Turn the heat to low and let the sauce simmer very gently without a lid for 40 minutes by which time it will have reduced to a lovely thick mass with very little liquid left.

Spread the filling over the pizza base taking it up to the raised edge then carefully lift it on to the hot baking sheet or pizza stone. Scatter the Mozzarella over then dip the basil leaves in the olive oil and place them here and there on top.

Bake the pizza on a high shelf for 10 to 12 minutes until the crust is golden brown and crusty.

Use an oven glove to remove it from the oven then garnish with the extra basil.

Puttanesca has always been one of my favourite pasta sauces.

Makes 25.5cm base pizza serves 2

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