Inspired by a visit to Amalfi, this pizza is packed with savory umami flavours. Briny olives and capers combine with salty anchovies and fragrant oregano for a simple, bold-tasting pizza that’s perfect for an easy pizza night at home.
We first discovered this combination in a small pizzeria on the Amalfi Coast. It’s closely related to a classic Pizza Napoletana—tomato, anchovies and capers—but here we add black olives and oregano for extra depth. Since then it has become a firm favourite at our pizza nights.
This recipe uses homemade pizza dough made a day ahead (you can refrigerate up to 48 hours). The extra resting time develops flavour and texture with minimal hands-on work. Make the dough the day before, prepare the quick tomato sauce, and you’ll be ready to assemble and bake when guests arrive.
Ingredient notes
- Pizza dough: I recommend preparing homemade pizza dough one day in advance to develop flavour and texture. It can be made up to 48 hours ahead. Minimal active time is required once the dough is mixed.
- Tomato sauce: Use a traditional no-cook pizza sauce: canned plum tomatoes crushed with a pinch of salt and pepper, a teaspoon of oregano and a drizzle of olive oil.
- Mozzarella: Fresh mozzarella is preferred for this pizza. Pat it dry on kitchen paper for 20–30 minutes to remove excess moisture. Low-moisture mozzarella is an acceptable substitute if you prefer.
- Olives: Black olives work particularly well, but use the variety you like.
- Capers: Capers in brine are convenient—if using salt-packed capers, rinse them first.
- Anchovies: Choose good-quality anchovies for the best flavour; they add salty, savory depth.
- Oregano: Fresh or dried oregano both work; use what you have. A small pinch adds aromatic Mediterranean character.
Recipe tips
Adjust toppings to taste: add more or fewer olives, capers or anchovies according to your preference. This is a flexible, robust recipe—use it as a guide rather than a strict formula.
Drain fresh mozzarella: If using fresh mozzarella, slice and place it on kitchen paper for 20–30 minutes so it doesn’t release too much moisture while baking.
Quick tomato sauce: The traditional pizza sauce used here is uncooked and takes about five minutes to prepare. It’s bright, fresh and perfect for Neapolitan-style pizzas.
More delicious pizza recipes to try
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Quattro Formaggi Pizza (Four Cheese)
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Lingue di Pizza (Quick Crispy Pizza)
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Quattro Stagioni Pizza – Four Seasons Pizza
Step by step photos are shown above.
Most recipes include photos and helpful tips to get the best result first time.
Pizza with Olives, Capers and Anchovies
By Emily
Equipment
- Pizza stone or pizza steel (preheat well)
- Pizza peel / paddle
- Pizza cutter
Ingredients
- 1 ball pizza dough (about 240–250g / 8.5oz)
- 3–4 tbsp tomato pizza sauce (recipe below)
- 1 ball fresh mozzarella (125g / 4.4oz), drained
- 5–6 anchovies
- 1 tbsp capers (in brine)
- 12 black olives (or to taste)
- 1 pinch oregano
- Semola rimacinata or flour for dusting
To make a full batch of tomato sauce (enough for 5–6 pizzas)
- 1 x 14 oz (400g) can peeled plum tomatoes
- 1 tsp oregano
- Pinch of salt and pepper
- 1/2 tbsp olive oil
Instructions
Prep
- Follow your preferred homemade pizza dough method; this recipe assumes dough made ahead and chilled. Remove dough from the fridge 2–4 hours before baking so it is no longer cold.
- Preheat your oven to its highest setting (for example 270°C / 520°F if available). If using a pizza stone or steel, preheat with it in the oven for at least 45–60 minutes so it is thoroughly hot.
- If using fresh mozzarella, slice it and let it drain on kitchen paper for 20–30 minutes to avoid soggy pizza tops.
To make the tomato sauce
- Place the plum tomatoes in a bowl and crush them with a potato masher or your hands. Add a good pinch of salt and pepper, 1 tsp oregano and ½ tablespoon of olive oil. Stir to combine and set aside. This uncooked sauce is bright and fresh—use sparingly on the base.
Assemble
- Dust a work surface generously with semola or flour and place one dough ball on it. Flip so both sides are dusted. Press with your fingers about 1cm (½ inch) from the edge and work around to form a border.
- Stretch the dough gently by rotating it and using gravity and your hands until it reaches the desired size and thickness.
- Spread 3 tablespoons of the tomato sauce over the base, leaving the border free. Avoid over-saucing the pizza.
- Top with drained mozzarella, then scatter olives, capers and anchovies. Finish with a pinch of oregano.
- Dust your pizza paddle with semola, transfer the pizza onto the paddle, and slide it onto the preheated stone or steel.
- Bake for about 7–10 minutes, or until the crust is golden and cheese is melted. Oven times vary, so watch closely.
- Remove the pizza, let it rest for 1–2 minutes, then slice and serve immediately.
Notes
- Nutritional information provided is an approximation for one serving (approximately two slices).
- Draining fresh mozzarella is important in the prep step to prevent excess moisture on the pizza.
Helpful info for all recipes
- I typically use extra virgin olive oil in recipes unless stated otherwise.
- When using canned tomatoes, choose good-quality brands for the best flavour.
- All vegetables mentioned are medium sized unless noted.
- Recipes are tested in a fan (convection) oven unless otherwise stated.
- Nutrition values are automatically calculated and should be used as a guide.
Nutrition
Carbohydrates: 2 g |
Protein: 8 g |
Fat: 11 g
Nutrition information is automatically calculated and should be treated as an approximation.
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