Recipe

Puttanesca pizzettas

Get creative in the kitchen tonight with these fresh and tasty puttanesca pizzettas - homemade pizza the whole family will love!

  • 35 mins preparation
  • 10 mins cooking
  • Makes 16
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Ingredients

Pizza dough
  • 2 1/2 cup (375g) ‘00’ flour, bread flour or plain (all-purpose) flour
  • 2 teaspoon (7g) dried yeast
  • 2 teaspoon caster (superfine) sugar
  • 2 teaspoon fine table salt
  • 2 tablespoon olive oil
  • 1 cup (250ml) warm water, approximately
Puttanesca pizzettas
  • 4 clove garlic, sliced thinly
  • 1 cup (80g) seeded black olives, halved
  • 32 white anchovy fillets (80g)
  • 1 tablespoon drained capers, rinsed
  • 200 gram taleggio cheese, sliced thinly

Method

Puttanesca pizzettas
  • 1
    Make pizza dough: Combine flour, yeast, sugar and salt in a medium bowl; make a well in the centre. Stir in oil and enough of the water to mix to a soft dough. Knead dough on a floured surface for 10 minutes or until smooth and elastic. Place dough in a large oiled bowl, cover; stand in a warm place for 1 hour or until dough doubles in size. Turn dough onto a floured surface; knead until smooth.
  • 2
    Preheat oven to 240°C. Oil oven trays; place in heated oven.
  • 3
    Divide dough into 16 portions; roll each portion into 10cm x 15cm ovals. Place on trays.
  • 4
    Spread bases with sauce; top with garlic, olives, anchovies, capers and cheese. Season.
  • 5
    Bake pizzettas for 10 minutes or until bases are browned and crisp.

Notes

Roll the dough as thinly as you can and don’t worry about uneven shapes, it gives the pizzettas a rustic charm. We used an arrabbiata-style pasta sauce for this recipe; it is a tomato-based pasta sauce that has been infused with chilli, onion, garlic and sometimes pancetta. Use any bottled tomato pasta sauce you prefer. White anchovy fillets are available from most delis.

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