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
Mince garlic. In a small skillet, over medium heat, saute garlic and red pepper flakes in Carbonell olive oil.
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.
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.
4. Bake 220°C for 8-12 minutes.