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Pizza with Olives, Artichoke Hearts, and Capers

17/11/2023

The pizza with olives, artichoke hearts, and capers is a timeless classic that combines Mediterranean flavors in a delicious union. The pizza itself is an icon of Italian cuisine, and with these ingredients, it brings a touch of freshness and a slightly spicy flavor. Here’s the recipe:

Ingredients

  • 250 grams of pizza dough (or ready-made dough)
  • Tomato sauce, as needed
  • 150 grams of mozzarella cheese (preferably fiordilatte)
  • A handful of pitted black olives
  • A jar of artichoke hearts in oil, drained and cut in half or quarters
  • Two tablespoons of salted capers, rinsed
  • Dried oregano, as needed
  • Extra virgin olive oil, as needed
  • Salt, as needed

Preparation

  1. Begin by preheating the oven to the highest temperature, usually around 250 °C (482 °F).
  2. If you are using homemade dough, roll it out on a floured work surface until it is about 3-4 millimeters thick. Otherwise, if you have a ready-made base, you can just lay it out on the baking tray.
  3. Spread a thin layer of tomato sauce over the dough’s surface, leaving the edges of the pizza bare.
  4. Slice the mozzarella into slices or cubes and distribute them evenly over the sauce.
  5. Arrange the artichoke hearts, olives, and capers on the pizza. Adjust with salt if necessary, but be careful not to overdo it as the capers and olives are already salty.
  6. Finally, sprinkle with dried oregano and drizzle with extra virgin olive oil.
  7. Bake in the oven for about 10-15 minutes or until the edges are golden and the mozzarella has melted and slightly colored.

Serve the pizza hot, maybe with an extra sprinkling of fresh oregano for an added flavor boost.

Curiosity

The pizza with olives, artichoke hearts, and capers combines typical ingredients of the Mediterranean diet, rich in antioxidants and flavor. In Italy, especially in the South, these toppings are very popular and used in various preparations, from pizza to pasta dishes. Capers, in particular, are famous for being a specialty of Pantelleria, an island off the coast of Sicily.