Inspired by a visit to Amalfi, this pizza celebrates deep, savoury umami: briny olives and capers, salty anchovies and fragrant oregano give each bite a bold, balanced flavour. It’s simple to assemble, yet packed with character — an ideal choice for a relaxed pizza night at home.
We first tasted this style in a small pizzeria on the Amalfi coast. It resembles a classic Pizza Napoletana — tomato, anchovies and capers — but the addition of black olives and a dusting of oregano gives it a slightly different, intensely savoury profile. It quickly became a favourite and now appears on our pizza nights often.
The recipe uses a homemade pizza dough prepared a day in advance for optimum texture and flavour. If you follow the dough method below, you’ll get a light, blistered crust with a tender crumb. The extra time is well worth it.
Ingredient notes
- Pizza dough: We recommend preparing the dough 24 hours ahead (up to 48 hours is fine). A slow, cold fermentation develops flavour and improves the crust texture. Minimal hands-on time is required.
- Tomato sauce: Use a traditional no-cook pizza sauce. Canned plum tomatoes crushed with salt, pepper, a teaspoon of oregano and a drizzle of olive oil make a bright, fresh base.
- Mozzarella: Fresh mozzarella gives the best melt and mouthfeel. Pat it dry on kitchen paper for 20–30 minutes to remove excess moisture. Low-moisture mozzarella can be used if preferred.
- Olives: Black olives are classic for this pizza, but use your favourite variety and pit them if necessary.
- Capers: Capers in brine are convenient — rinse salt-packed capers if you choose them.
- Anchovies: Good-quality anchovies add depth; a few fillets go a long way. Adjust the quantity to taste.
- Oregano: Dried or fresh oregano both work. Sicilian or Mediterranean oregano adds an authentic aromatic finish.
Recipe tips
Adjust toppings to your preference: Anchovies, capers and olives are bold ingredients — use less or more depending on how prominent you want them to be.
Drain fresh mozzarella: Remove excess moisture by slicing and resting the cheese on paper towels for 20–30 minutes before topping the pizza to avoid a soggy centre.
Tomato sauce: The no-cook sauce is quick and bright. One can of plum tomatoes with oregano, salt, pepper and olive oil will make enough sauce for several pizzas.
More delicious pizza recipes to try
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Quattro Stagioni Pizza – Four Seasons Pizza
Step by step photos above
Photos and notes are included to help you achieve great results on your first attempt.
Pizza with Olives, Capers and Anchovies
By Emily
Equipment
- Pizza stone or steel (recommended)
- Pizza peel or paddle
- Pizza cutter or sharp knife
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 anchovy fillets
- 1 tablespoon capers (in brine)
- 12 black olives, halved or whole as preferred
- 1 pinch oregano
- Semola rimacinata or plain 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 teaspoon oregano
- Pinch of salt and pepper
- 1/2 tablespoon olive oil
Instructions
Prep
- Follow your chosen pizza dough method and remove the dough from the fridge 2–4 hours before baking; it should not be cold when you shape it.
- Preheat the oven to its highest temperature (often 260–270°C / 500–520°F). If using a pizza stone or steel, place it in the oven and preheat for at least 45 minutes to 1 hour.
- If using fresh mozzarella, slice and let it drain on kitchen paper for 20–30 minutes to remove extra moisture.
To make the tomato sauce
- Put the plum tomatoes in a bowl and crush them to a pulp with a potato masher or your hands. Add a pinch of salt and pepper, 1 teaspoon of oregano and ½ tablespoon of olive oil. Stir to combine and set aside.
Assemble
- Scatter semola or flour on a clean surface and place the dough ball on top. Flip the dough so both sides are dusted. Press your fingers into the dough about ½ inch from the edge and work around to form a rim.
- Stretch the dough gently by turning it in a circle until you reach the desired diameter and the border is defined.
- Spread 3 tablespoons of the tomato sauce over the base, keeping the rim free of sauce. Avoid over-saucing to prevent a soggy centre.
- Add drained mozzarella, then scatter the olives, capers and anchovy fillets. Finish with a pinch of oregano.
- Dust the peel with semola and transfer the pizza to the preheated stone. Bake for 7–10 minutes until the crust is golden and cheese has melted and started to brown.
- Remove from the oven, let rest for 2 minutes, then slice and serve immediately.
Notes
- Nutritional information provided below is an estimate for one serving (about two slices).
- Draining fresh mozzarella is important for a crisp, well-cooked centre.
Helpful Info for All Recipes
- We use extra virgin olive oil unless otherwise stated.
- For canned tomatoes, Mutti or Cirio are reliable choices for flavour and consistency.
- All vegetables are assumed medium-sized unless noted.
- Recipes are tested using a fan (convection) oven.
- Nutrition calculations are approximate and intended as a guide only.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation only.
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