This vibrant pizza sauce swaps traditional tomatoes for a sophisticated blend of oil-cured black olives, capers, and anchovies. The result is a deeply savory, briny, and slightly tangy spread that adds an intense Mediterranean flavor profile to your pies. Perfect for white pizzas or as a bold alternative to red sauce, it brings a gourmet touch to weeknight dinners. The texture is smooth yet substantial, clinging beautifully to the dough. It’s an easy way to elevate homemade pizza with pantry staples, offering a rich, complex taste that pairs wonderfully with fresh mozzarella or ricotta.
Olive-And-Anchovy Pizza Sauce
Description
This vibrant pizza sauce swaps traditional tomatoes for a sophisticated blend of oil-cured black olives, capers, and anchovies. The result is a deeply savory, briny, and slightly tangy spread that adds an intense Mediterranean flavor profile to your pies. Perfect for white pizzas or as a bold alternative to red sauce, it brings a gourmet touch to weeknight dinners. The texture is smooth yet substantial, clinging beautifully to the dough. It&# 226;ÂÂs an easy way to elevate homemade pizza with pantry staples, offering a rich, complex taste that pairs wonderfully with fresh mozzarella or ricotta.Ingredients
Directions
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Place the pitted oil-cured black olives, minced garlic clove, drained capers, drained anchovies, olive oil, and lemon juice into a blender or food processor.
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Process the mixture until completely smooth and well combined, scraping down the sides as needed.
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Spread the resulting sauce evenly over your prepared pizza dough.
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Bake the pizza according to your dough instructions until the crust is golden and cheese is melted.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 265.2kcal
- % Daily Value *
- Total Fat 30.0g47%
- Saturated Fat 4.5g23%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This recipe yields enough sauce to top two 8-inch pizzas.
Ensure olives are pitted before blending to avoid damaging your blender blades.
Anchovies may seem strong, but they melt into a savory background flavor rather than tasting distinctly fishy.
For a vegan version, omit the anchovies and add a pinch of sea salt and nutritional yeast for depth.
Store any leftover sauce in an airtight container in the refrigerator for up to 5 days.
