Puttanesca Pizza



2 garlic cloves, crushed
1 pinch red pepper flakes
2 tablespoons Carbonell pure olive oil
2 pcs. Anchovies
1 can Molinera crushed tomatoes (400 g), drained
1 Village Gourmet pizza crust
2 tablespoons fresh parsley, chopped
2 tablespoons Molinera capers, drained
1/4 cup Carbonell black olives pitted, drained and coarsely chopped
1/2 cup shredded Parmesan cheese


Step 1

Mince garlic. In a small skillet, over medium heat, saute garlic and red pepper flakes in Carbonell olive oil.

Step 2

2. Add the anchovy fillets and break up with a wooden spoon until they melt into the oil. Add Molinera crushed tomatoes. Remove from heat.

Step 3

3. Sprinkle the pizza crust with the tomato mixture. Add the parsley, Molinera capers and Carbonell black olive. Cover the pie with a light layer of cheese, all the way out to the edges. Some of the toppings should still peek through.

Step 4

4. Bake 220°C for 8-12 minutes.

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