The Pantry
Italian-American

Anchovy olive pizza

A crisp, 12-inch pizza with a lightly chewy crust, tangy tomato sauce, melted mozzarella, salty anchovies, and briny black olives. The dough is mixed by hand, briefly proofed, then baked hot so the edges blister and the toppings stay balanced rather than soggy. Serves 2 as a main course.

Prep 25 minCook 15 minRest 1 hr 30 minAdjust servings ↓
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Anchovy olive pizza
~920 calper person · ~1840 total
~$6.39meal total · ~$3.19 per person

Estimated calories and US ingredient costs.

For 4 servings, make a double batch and bake two 12-inch pizzas one at a time or on separate pans. Do not simply lengthen the bake time for a larger single pizza, because the center can stay underbaked while the edges overbrown. For 6 or 8 servings, keep each pizza at 12 to 14 inches and scale by number of pies, not by making one oversized crust. Nutrition is based on consumed ingredients; any oil left in the can or on the pan is not counted, and any sauce simmering or pizza-pan oil absorption is only approximated rather than measured exactly.

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Ingredients, steps and a live timeline. Ready for 2 people.

Step timeline

Cooking order

10 left
Step 1

Mix and knead the dough

~8 min

Mix and knead the dough.

In a medium bowl, stir together 2 cups bread flour, 1 tsp instant yeast, 1 tsp sugar, and 1 tsp fine salt.

Add 3/4 cup warm water and 1 tbsp olive oil, then mix with a fork until a shaggy dough forms.

Turn it onto a lightly floured counter and knead 6 to 8 minutes until smooth and elastic, adding only a dusting of flour if it feels sticky.

The dough should spring back slowly when pressed.

Ingredients
  • 2 cups total for recipeBread flour, 250g
  • 1 tspFine salt, 6g
Step 2

Let the dough rise

~75 min cook

Let the dough rise.

Place the dough in a lightly oiled bowl, turn it once to coat, and cover.

Let it rise at room temperature for 60 to 75 minutes, until noticeably puffy and roughly doubled.

Step 3

Check the dish

After ~75 min

Check Anchovy olive pizza and continue when ready.

Step 4

Make the topping base

~1 min

Make the topping base.

Heat the oven to 500 F with a rack in the upper-middle position.

If you have a pizza stone or steel, preheat it now; otherwise use an inverted heavy sheet pan.

In a small bowl, combine 1/2 cup pizza sauce, 1 tsp minced garlic, and 1/2 tsp of the 1 tsp dried oregano.

Ingredients
  • 1 tspGarlic, 3g
  • 1 tspDried oregano, 1g
Step 5

Shape the crust

~5 min cook

Shape the crust.

Brush or oil a 12-inch pizza pan or line a sheet pan with parchment and sprinkle it with 1 tbsp cornmeal.

Punch down the dough and stretch it into a 12-inch round, leaving the outer edge slightly thicker for a better rim.

If the dough resists and springs back, let it rest 5 minutes, then continue shaping

Step 6

Press out any thick spots in the center

After ~5 min

Transfer it to the prepared pan and press out any thick spots in the center.

Step 7

Assemble the pizza

~1 min

Assemble the pizza.

Spread the sauce mixture over the dough in a thin, even layer, leaving a 1/2-inch border.

Scatter 6 oz shredded low-moisture mozzarella over the sauce

then arrange 2 oz oil-packed anchovy fillets evenly so each slice gets some.

Add 1/2 cup sliced black olives and 1 tbsp drained capers, then finish with the remaining 1/2 tsp dried oregano.

Keep the toppings balanced and not piled high so the center bakes through cleanly.

Ingredients
  • 6 ozLow-moisture mozzarella, 170g
  • 2 oz total for recipeOil-packed anchovy fillets, 56g
  • 1/2 tspDried oregano, 1g
Step 8

Bake and finish

~120 min cook

Bake and finish.

Bake for 12 to 15 minutes, until the crust is deep golden at the edges, the cheese is fully melted, and the bottom is browned enough to lift cleanly from the pan.

If the top browns before the crust is done, move the pizza one rack lower for the last few minutes.

Let it rest 2 minutes, then slice

Refrigerate leftovers within 2 hours.

Step 9

Check the dish

After ~120 min

Check Anchovy olive pizza and continue when ready.

Step 10

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

Anchovy olive pizza: serve while the cheese is still stretchy and the anchovies are glossy.

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Ingredients

For 2 people

  • 2 cups bread flour, 250g
  • 3/4 cup warm water, 180g
  • 1 tsp instant yeast, 3g
  • 1 tsp sugar, 4g
  • 1 tsp fine salt, 6g
  • 1 tbsp olive oil, 14g
  • 1 tbsp cornmeal, 8g
  • 1/2 cup pizza sauce, 120g
  • 6 oz low-moisture mozzarella, shredded, 170g
  • 2 oz oil-packed anchovy fillets, drained, 56g
  • 1/2 cup pitted black olives, sliced, 70g
  • 1 tbsp capers, drained, 8g
  • 1 tsp minced garlic, 3g
  • 1 tsp dried oregano, 1g

Method

  1. Mix and knead the doughIn a medium bowl, stir together 2 cups bread flour, 1 tsp instant yeast, 1 tsp sugar, and 1 tsp fine salt. Add 3/4 cup warm water and 1 tbsp olive oil, then mix with a fork until a shaggy dough forms. Turn it onto a lightly floured counter and knead 6 to 8 minutes until smooth and elastic, adding only a dusting of flour if it feels sticky. The dough should spring back slowly when pressed.
  2. Let the dough risePlace the dough in a lightly oiled bowl, turn it once to coat, and cover. Let it rise at room temperature for 60 to 75 minutes, until noticeably puffy and roughly doubled.
  3. Make the topping baseHeat the oven to 500 F with a rack in the upper-middle position. If you have a pizza stone or steel, preheat it now; otherwise use an inverted heavy sheet pan. In a small bowl, combine 1/2 cup pizza sauce, 1 tsp minced garlic, and 1/2 tsp of the 1 tsp dried oregano.
  4. Shape the crustBrush or oil a 12-inch pizza pan or line a sheet pan with parchment and sprinkle it with 1 tbsp cornmeal. Punch down the dough and stretch it into a 12-inch round, leaving the outer edge slightly thicker for a better rim. If the dough resists and springs back, let it rest 5 minutes, then continue shaping. Transfer it to the prepared pan and press out any thick spots in the center.
  5. Assemble the pizzaSpread the sauce mixture over the dough in a thin, even layer, leaving a 1/2-inch border. Scatter 6 oz shredded low-moisture mozzarella over the sauce, then arrange 2 oz oil-packed anchovy fillets evenly so each slice gets some. Add 1/2 cup sliced black olives and 1 tbsp drained capers, then finish with the remaining 1/2 tsp dried oregano. Keep the toppings balanced and not piled high so the center bakes through cleanly.
  6. Bake and finishBake for 12 to 15 minutes, until the crust is deep golden at the edges, the cheese is fully melted, and the bottom is browned enough to lift cleanly from the pan. If the top browns before the crust is done, move the pizza one rack lower for the last few minutes. Let it rest 2 minutes, then slice and serve while the cheese is still stretchy and the anchovies are glossy. Refrigerate leftovers within 2 hours.

Before you cook

What to get ready

Mixing bowl, rolling pin or floured work surface, baking tray or stone as directed and oven mitts.

Drain anchovies, olives and capers and distribute them in small pieces.

If something needs adjusting

Pizza tastes excessively salty

Rinse capers if very briny and spread toppings sparingly; do not add extra salt without tasting them.

Dough springs back while shaping

Cover and let it relax briefly, then continue stretching gently. Forcing tight dough makes thin patches and tears.

Store for later

Refrigerate pizza promptly in portions. Reheat to 165°F in an oven or skillet for a firmer base; freeze slices with separators for easier portioning.

Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.

Make the ingredients go further

Use remaining olives and tomatoes in Greek salad.

Next use for your ingredients: Greek salad →

Calculate this meal with your own prices →

How to Knead Bread Dough →

Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

For the best texture, use low-moisture mozzarella rather than fresh mozzarella. Fresh mozzarella can weep and soften the crust, while low-moisture cheese melts into a tighter, less watery layer that suits salty toppings like anchovies and olives. If your sauce is very loose, simmer it briefly before topping so the pizza bakes crisp instead of steaming.

Make it work for you

If you want a milder pizza, replace half the anchovies with 1/4 cup sliced pepperoncini or extra olives. If you use fresh mozzarella, drain and pat it dry first, then reduce the sauce slightly because fresh cheese releases more moisture during baking.

Use more of your instant yeast and mozzarella in caramelized onion pizza.

Can I make this anchovy olive pizza on a regular sheet pan?

Yes. Use the back of an inverted heavy sheet pan or a rimmed sheet pan lined with parchment, then preheat the pan in the oven if it fits safely. The crust may be a little less blistered than on a stone or steel, so bake until the bottom is clearly browned and the center is fully set before slicing. Chill leftovers within 2 hours.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

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