Mediterranean Diet Classic Anchovy Pizza
Experience the bold, savory flavors of the Mediterranean with this Classic Anchovy Pizza, designed to fit seamlessly into the Mediterranean diet. Featuring a wholesome whole wheat pizza crust, this recipe combines vibrant layers of tomato sauce infused with garlic, creamy mozzarella, and premium anchovy fillets packed in olive oil. Topped with sweet cherry tomatoes, tangy Kalamata olives, briny capers, and a sprinkle of oregano, each bite captures the perfect balance of salty and fresh. Finished with a drizzle of olive oil and fresh basil leaves, this pizza is baked to perfection for a golden, crispy crust. With just 20 minutes of prep and 15 minutes of cooking time, it’s a gourmet dish perfect for dinner parties or a weeknight indulgence. Mediterranean-inspired, nutrient-rich, and utterly delicious!
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Recipe Information
Ingredients
- 1 pound Whole wheat pizza dough
- 2 tablespoons Olive oil
- 1 cup Tomato sauce
- 2 cloves Garlic, minced
- 1 cup Mozzarella cheese, shredded
- 8 pieces Anchovy fillets, packed in olive oil
- 1 medium Red onion, thinly sliced
- 1 cup Cherry tomatoes, halved
- 0.5 cup Kalamata olives, pitted and sliced
- 2 tablespoons Capers, rinsed
- 1 teaspoon Dried oregano
- 5 leaves Fresh basil leaves
- 0.5 teaspoon Crushed red pepper flakes (optional)
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.
On a floured surface, roll out the whole wheat pizza dough to form a 12-inch round crust. Transfer the dough to a sheet of parchment paper.
Brush the crust lightly with 1 tablespoon of olive oil and set aside.
In a small bowl, combine the tomato sauce with minced garlic, salt, and black pepper. Spread this mixture evenly over the crust, leaving a small border around the edges.
Sprinkle the shredded mozzarella cheese over the sauce.
Arrange the anchovy fillets evenly across the pizza, followed by the thinly sliced red onion, halved cherry tomatoes, sliced Kalamata olives, and rinsed capers.
Sprinkle the dried oregano and optional crushed red pepper flakes over the toppings for added flavor.
Drizzle the remaining tablespoon of olive oil over the assembled pizza.
Carefully transfer the pizza on the parchment paper to the preheated pizza stone or baking sheet.
Bake for 12-15 minutes, or until the crust is golden and crisp, and the cheese is bubbly and lightly browned.
Remove the pizza from the oven and top with fresh basil leaves.
Allow the pizza to cool for a couple of minutes before slicing and serving.
Nutrition Facts
Calories |
2471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.1 g | 141% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 11455 mg | 498% | |
| Total Carbohydrate | 267.5 g | 97% | |
| Dietary Fiber | 45.8 g | 164% | |
| Total Sugars | 20.5 g | ||
| Protein | 112.2 g | 224% | |
| Vitamin D | 16.0 mcg | 80% | |
| Calcium | 1229 mg | 95% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 1749 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
