Puttanesca Pizza (Rachael Ray) |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Ingredients:
2 tablespoons extra-virgin olive oil, 2 turns of the pan |
3 cloves garlic, finely chopped |
2 tablespoons anchovy paste or 6 fillets flat anchovies |
1/2 teaspoon crushed red pepper flakes |
1 (28-ounce) can fire roasted diced tomatoes |
1/2 cup chopped pitted good quality black olives |
handful flat-leaf parsley, chopped |
1 prepared thin crust pizza shell (recommended: boboli) |
3/4 pound very thinly sliced fresh or fresh smoked mozzarella |
Directions:
1. Preheat oven to 425 degrees F.
2. Heat a medium skillet over medium heat. Add extra-virgin olive oil, garlic, anchovy paste and red pepper flakes. When anchovies (if whole) melt or garlic is tender, about 2 minutes, add tomatoes and olives. Simmer sauce 3 to 4 minutes. Top the pizza with sauce and the sliced cheese. Bake until pizza until cheese melts and crust is crisp, 10 minutes. Cut and serve.
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