pizzafied classic

Puttanesca-inspired pizza with kalamata olives, capers, red onion, anchovies, mozzarella, and Parmesan.

Pizza alla Puttanesca

pizza dough

super-easy marinara sauce

Parmesan cheese

mozzarella cheese

kalamata olives (sliced)

capers (rinsed, dried, and chopped)

onion

anchovy

red pepper flakes

black pepper

olive oil

parsley and basil

Place your pizza stone or steel (if using) on an oven rack in the middle of your oven. If you plan to cook your pizza on a baking sheet, just place a rack in the middle of the oven (you do not need to preheat the baking sheet). Preheat the oven to 500°F (or the highest temperature your oven will allow, if using a pizza stone/steel) and let it heat up for at least 30 minutes while you make the dough and/or prep the toppings.

Place the dough on a clean work surface and, using your hands, gently stretch it into a 12-inch circle or square, making sure that it retains an even thickness throughout. Alternatively, use a rolling pin to roll the dough into a 12-inch circle or square.

If you’re using a pizza stone or steel: Dust a pizza peel or the back of a baking sheet lightly with flour or cornmeal. Place the dough disk on the prepared peel.

If you’re using a baking sheet: Spray the baking sheet with cooking spray. Place the dough disk on the prepared baking sheet.

To stretch or roll out the dough

In a small bowl, mix together the parm and mozzarella cheeses.

Spread the sauce evenly over the dough, leaving a 1/2-inch border all around. Top with half the cheese, the olives, capers, onion, and anchovies. Sprinkle with a pinch or two of red pepper flakes and a few grinds of black pepper. Finish with the remaining cheese.

To top the pizza

If you’re using a pizza stone or steel, 20 minutes before you are ready to cook the pizza, increase the oven heat to broil. Slide the pizza from the peel (or inverted baking sheet) to the hot stone or steel using quick shimmying movements. Broil the pizza until the crust is golden and the cheese begins to brown, 6 to 8 minutes. Using the peel or inverted baking sheet, transfer the cooked pizza to a cutting board. If you are making more than one pizza, allow the pizza stone or steel to reheat under the broiler for 10 minutes before you cook the next one.

If you’re using a baking sheet, do not increase the oven to broil. Place the baking sheet on the rack in the middle of the oven and bake until the crust is golden and the cheese begins to brown, about 10 minutes.

To bake the pizza

Immediately after you take the pizza out of the oven, drizzle it with some olive oil and top with the chopped parsley and basil. Slice and serve.

To finish

Topped with just olive oil, pecorino cheese, salt and pepper, and cream, Cacio e Pepe pizza is surprisingly satisfying. Pair it with red wine and arugula salad for a simple yet sophisticated meal.

Cacio e Pepe Pizza

High-quality olive oil

pecorino Romano cheese, (finely grated (1 cup))

black pepper, (plus more as needed)

heavy cream, (divided)

Kosher salt

Preheat the oven.

Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone in the top third or place the steel in the bottom third of the oven before you start preheating). Let the oven preheat for at least 30 minutes. Then, if you’re using a baking stone or steel, switch the oven to Broil on high.

Stretch or roll out the dough.

Stretch or roll out your dough to a 12- to 14-inch circle, then transfer it to a baking sheet / pizza pan or a lightly floured pizza peel (if using a baking stone/steel).

Top the dough.

Prick the dough all over with a fork and brush it lightly with oil, making sure to get the oil all the way to the edges. In a medium bowl, toss together the cheese and 1 to 1½ teaspoons of black pepper, then dump the mixture onto the oiled dough and spread it out evenly, leaving a 1-inch border of dough. Drizzle with half of the cream.

Bake the pizza.

Transfer the pizza to the oven and bake until the crust is golden and the cheese has browned in spots—8 to 10 minutes on the baking sheet, 5 to 8 minutes on the baking stone/steel.

Drizzle with the remaining cream and enjoy!

As soon as the pizza comes out of the oven, drizzle on the remaining cream, sprinkle with a pinch of salt, and finish with a pinch of black pepper (if desired). Let it rest for 5 minutes, then slice and serve.

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Pizza alla Puttanesca

Cacio e Pepe Pizza

Top 2 pizzafied classic recipes from across the web

The most viewed pizzafied classic recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pizza alla Puttanesca

Cacio e Pepe Pizza

The most viewed pizzafied classic recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine