Inspired by a visit to Amalfi, this pizza is an explosion of savory, umami-packed flavours. It combines briny olives and capers with salty anchovies and aromatic oregano for a deeply satisfying result. It’s simple to assemble yet bold in taste — ideal for your next pizza night.
We first sampled this style of pizza in a small pizzeria on the Amalfi Coast. While I often choose a classic Pizza Napoletana when in Italy — typically tomato, anchovies and capers — this variation won me over instantly. It keeps that traditional base but adds black olives and oregano for extra depth and aroma.
This version has become a firm favourite and I now make it regularly for home pizza nights. I use a homemade pizza dough prepared in advance; allowing the dough to rest for a day makes a noticeable difference in texture and flavour. If you follow the dough method in our guide, you’ll find the extra time is well worth it.
Ingredient notes
- Pizza dough: I recommend preparing homemade pizza dough one day before baking. You can ferment it for up to 48 hours if you prefer. The slow cold rise improves flavour and texture with very little hands-on work.
- Tomato sauce: Use a traditional no-cook pizza sauce: crushed canned plum tomatoes seasoned simply with salt, pepper, oregano and a splash of olive oil. It’s quick to make and suits Neapolitan-style pizzas perfectly.
- Mozzarella: Fresh mozzarella gives the best results. Pat it dry on kitchen paper for 20–30 minutes to remove excess moisture before topping the pizza. Low-moisture mozzarella is an acceptable alternative if you prefer.
- Olives: Black olives are the classic choice here, but use whichever variety you enjoy most.
- Capers: I use capers packed in brine. If you have salt-packed capers, rinse them well before use to remove excess salt.
- Anchovies: Good-quality anchovies make a big difference in the final flavour — choose the best you can find.
- Oregano: Fresh or dried oregano both work. Sicilian or homegrown oregano is wonderfully fragrant and enhances the overall aroma of the pizza.
Recipe tips
Adjust toppings to taste — this recipe is a guide. Feel free to increase or reduce olives, capers or anchovies depending on how bold you like the flavours.
Drain fresh mozzarella — if you’re using fresh mozzarella, slice it and let it rest on kitchen paper for 20–30 minutes. This prevents excess moisture and keeps the pizza crust crisp.
Quick tomato sauce — the traditional sauce for pizzas in Italy is uncooked and takes only a few minutes to prepare. Crushing plum tomatoes by hand keeps the texture rustic and authentic.
More delicious pizza recipes to try
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Quattro Formaggi Pizza (Four Cheese)
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Focaccia Pizza
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Lingue di Pizza (Quick Crispy Pizza)
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Quattro Stagioni Pizza – Four Seasons Pizza
Step-by-step photos above
Most of our recipes include helpful step photos and tips to help you get it right the first time.
Pizza with Olives, Capers and Anchovies
By Emily
Equipment
- pizza stone (or pizza steel)
- pizza peel / paddle
- pizza cutter
Ingredients
- 1 ball pizza dough (about 240–250g / 8.5oz)
- 3–4 tablespoons tomato pizza sauce
- 1 ball fresh mozzarella (125g / 4.4oz), drained
- 5–6 anchovies
- 1 tablespoon capers (in brine)
- 12 black olives, or to taste
- 1 pinch oregano
- Semola rimacinata for dusting (or use plain flour)
To make a full batch of tomato sauce (enough for 5–6 pizzas)
- 1 x 14 oz (400g) can peeled plum tomatoes
- 1 teaspoon oregano
- pinch salt and pepper
- 1/2 tablespoon olive oil
Instructions
Prep
- Follow your chosen pizza dough recipe. If using a refrigerated dough, bring it out 2–4 hours before baking so it isn’t cold when you stretch it.
- Preheat your oven to its highest setting (many ovens reach around 270°C / 520°F). If using a pizza stone or steel, preheat it in the oven for at least 45–60 minutes so it’s thoroughly hot.
- If using fresh mozzarella, slice it and let it drain on kitchen paper for 20–30 minutes to remove excess moisture.
To make the tomato sauce
- Place the plum tomatoes in a bowl and crush them to a pulp with a potato masher or by hand. Add a good pinch of salt and pepper, 1 teaspoon of oregano and ½ tablespoon of olive oil. Stir until combined and set aside.
Assemble
- Dust your work surface generously with semola rimacinata (or flour). Place one dough ball on the surface and flip it so both sides are lightly coated. Using your fingertips, press into the dough about ½ inch from the edge to form a border.
- Repeat to build a defined rim, then gently stretch the dough into a circular shape by turning it while applying even pressure. Aim for a thin centre with a slightly thicker edge.
- Place the stretched dough down and spread 3 tablespoons of tomato sauce over the centre, leaving the border free. Avoid over-saucing the base to keep the crust crisp.
- Top with drained slices of mozzarella, then scatter olives, capers and anchovies. Finish with a pinch of oregano. Dust the pizza peel with semola and transfer the pizza onto the peel in one swift motion.
- Slide the pizza onto the preheated stone or steel and bake for 7–10 minutes, or until the crust is golden and the cheese is bubbling.
- Remove the pizza from the oven and let it rest for 1–2 minutes before cutting. Serve immediately and enjoy.
Notes
- Nutritional information shown is for one serving (approximately two slices) and should be used as an approximation.
- Ensure fresh mozzarella is well drained to avoid a soggy centre; this step makes a big difference to texture.
Helpful info for all recipes
- I generally use extra virgin olive oil unless another oil is specified.
- For canned or jarred tomatoes, flavours vary by brand — choose a good-quality product for the best taste.
- All vegetables referenced are medium sized unless otherwise noted.
- Recipes are developed and tested using a fan (convection) oven.
- Nutrition is calculated automatically and should be considered approximate.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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