Deep Pan Pizza with anchovies, olives, oregano and capers topping

Are you looking for a delicious recipe with a unique touch? If you are, you’ve found it! Here’s our deep pan pizza with anchovy, olive & caper topping for you to enjoy.

Sicily is the original home of the deep-pan pizza, a popular dish that is usually cooked in large rectangular tins and sold by the weight. Pizzas in Sicily vary according to the region, with each area having its own recipes and traditions. This type (known in Sicily as sfinciuni) originated in western Sicily, in the province of Palermo. We absolutely love the combination of anchovies, olives, capers and garlic in this topping.

Deep Pan Pizza:
Preparation: 60 minutes - Cooking: 20-25 minutes
Difficulty: Easy - Portions: 4 persons - Cost: Low

Ingredients for the pizza base

• 18oz 5 STAGIONI Pizza Napoletana Flour, plus extra for dusting
• 1 x 0.25oz packet Paneangeli Active Dry Yeast
• 2 teaspoons Salt
• 6 tablespoons San Giuliano Extra virgin olive oil

Ingredients for the pizza topping

• 14oz Mutti Pizza Sausage with basil and oregano
• 1oz Montepollino Anchovies with capers
• 5oz Cinquina Medley Olives
• 1 tablespoon Capers, drained
• 3 Garlic cloves, peeled and thinly sliced
• 2 teaspoons Silano Dried oregano

How to prepare Deep Pan Pizza with anchovies, tomato, garlic, oregano and olives

1. Place the flour in a large bowl. Add the yeast to one side of the bowl and the salt to the other. Make a well in the centre and add 3 tablespoons of the oil then gradually pour in 10oz warm water and mix together using the handle of a wooden spoon.
2. Knead the dough on a lightly floured surface for about 10 minutes or until soft, smooth and elastic, adding a little more flour if it’s really sticky.
3. Shape the dough into a round ball and place on a large oiled baking sheet. Brush the top with a little oil and cover with a clean towel. Leave to rise in a warm place for 1 hour or until nearly doubled in size.
4. Remove the towel. Using your fingertips, gently push the dough to a rectangle about 30 x 24cm and 2–3cm thick and make indentations in the dough. Brush with a little oil and replace the towel.
5. Leave to rise again in a warm place for a further 40 minutes or until nearly doubled in size. Meanwhile, preheat the oven to 425°F

6. Remove the towel and make further indentations in the dough. On the dough, spread the chopped tomatoes, leaving a border of about 1cm clear around the edges. Scatter the anchovies, olives, capers, garlic and oregano on top. Drizzle with the remaining oil.

7. Bake for 20–25 minutes or until golden brown. Transfer to a wire rack to cool slightly. Serve warm.

Once you’re done, simply sit back and enjoy your deep pan pizza with an anchovy, olive & caper topping and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian cheese recipes and much more! 

Buy the Ingredients for this Recipe on Pinocchio's Pantry