Pizza with yellow cherry tomatoes, anchovies, and capers

Name: Pizza with yellow cherry tomatoes, anchovies, and capers
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Ingredients: Manitoba flour 1.6 cups; Type 00 flour 2.4 cups; Fresh brewer's yeast 0.2 oz; Water 1 ¼ cup; Extra virgin olive oil 2.4 tbsp; Fine salt 2 tsp; Mozzarella cheese 1.1 lbs; Anchovies in oil already drained 2.8 oz; Capers 6.67 tbsp; Yellow cherry tomatoes in a packet 10.6 oz

it fr de es br

905

Calories per serving

Energy Kcal 905
Carbohydrates g 96.3
of which sugars g 5.9
Protein g 45.4
Fats g 37.5
of which saturated fat g 16.81
Fiber g 4.1
Cholesterol mg 83
Sodium mg 1573

Difficulty: Difficult
Prep time: 30 min
Cook time: 40 min
Makes: 4 pieces
Note plus the rising time (3 hours)

PRESENTATION

When you think of pizza with yellow cherry tomatoes, you're diving into the heart of Campania, Italy—seriously good stuff—where traditional pizza-making is an art. This recipe brings that authentic Italian vibe right into your kitchen. Pretty simple, really. Using a quick-fermenting dough, you can have this amazing pizza ready the same day, no long waits here.

And you know what? While a pizza stone is great for that perfectly crisp crust, a regular oven tray will do just fine. What really sets this pizza apart is its unique topping mix. The sweetness of yellow cherry tomatoes pairs perfectly with gooey mozzarella, bold anchovies, and salty capers. Really, it's so so good.

This isn’t your usual pizza topping, but trust me, it works—giving you that Mediterranean feel in every bite. And in Campania, some folks like to add a touch of truffle cream or a bit of ham for an even more gourmet touch, but the classic version lets those caper pizza toppings shine. As you dig into this anchovy pizza recipe, you'll find it’s light yet bursting with flavor. The combination of a tender crust with those pizza with yellow cherry tomatoes offers a taste that is both bright and savory. It’s one of those cherry tomato pizza ideas that will definitely get people talking. For sure.

Especially if you're into seafood pizza recipes or looking to shake things up with unique pizza toppings. The anchovies melt seamlessly into the cheese, providing a salty kick, while the capers add a burst of tangy goodness. This is the kind of pizza you’ll want to share with friends—maybe alongside a cold drink—enjoying how all the flavors come together.

In Campania, experimenting with toppings is common. No question. But the base of homemade pizza with anchovies and juicy yellow tomatoes remains. Every bite offers a pop of crisp crust, creamy cheese, and that salty-sweet combination. Can't go wrong. It’s a little slice of Italy, right at home.

INGREDIENTS

905

Calories per serving

Ingredients for 4 pizzas: Manitoba flour 1.6 cups (200 g); Type 00 flour 2.4 cups (300 g); Fresh brewer's yeast 0.2 oz (5 g); Water 1 ¼ cup (300 g); Extra virgin olive oil 2.4 tbsp (35 g); Fine salt 2 tsp (10 g)

for the topping: Mozzarella cheese 1.1 lbs (520 g); Anchovies in oil 2.8 oz (80 g) - already drained; Capers 6.67 tbsp (60 g); Yellow cherry tomatoes 10.6 oz (300 g) - in a packet

Preparation

How to prepare Pizza with yellow cherry tomatoes, anchovies, and capers

To prepare the pizza with yellow cherry tomatoes, anchovies, and capers, start with the dough. Pour the flours 1 and crumbled yeast 2 into a bowl. Add the water a little at a time 3,

while kneading with your hands 4. Once all the water has been added and the dough begins to take shape 5, pour in the oil in a thin stream 6,

continuing to knead 7. When it starts to absorb, add the salt 8 and continue kneading until the dough is smooth and homogeneous, then transfer it to the work surface and knead it for a few more minutes 9.

At this point, cover it with the clean bowl and leave it on the counter for about ten minutes 10. After this time, give it a fold. Imagine the sphere is divided into 4 parts, take each end, stretch it gently 11 and fold it toward the center 12.

Repeat this operation for all 4 ends 13, then flip the dough 14 and shape it into a sphere 15.

Transfer the formed dough into an oiled bowl, cover with plastic wrap 16, and let it rise until it doubles in size, which will take about 2 hours at room temperature 17. After the rising time, the dough will be nice and puffy, so transfer it to a lightly floured work surface 18

and divide it into 4 portions of about 7 oz each 19. As done before, bring the edges of the dough toward the center 20 and shape each ball into a sphere 21.

Gradually transfer them onto a greased tray, then cover with plastic wrap 22 and let them rise for 30 minutes 23. Meanwhile, place the pizza stone in the upper part of the oven and heat it to 480°F in convection mode. Shred the mozzarella with your hands 34 and store it in the fridge.

When the balls are ready, take the first one, transfer it to a floured surface 25 and press it from the center with your fingertips 26. Gently spread it while leaving the outer part thicker 27, so that a crust forms during baking.

Move the dough onto a peel, being careful not to damage it 28. Arrange the cherry tomatoes in the center 29 and season with oil 30

and salt. Bake and let it cook for about ten minutes. Remove the pizza with the peel and transfer it to a cutting board 32, garnish it with the shredded mozzarella 33,

the capers 34, and the anchovies drained of oil 35. Proceed in this way for all the other pizzas and enjoy them 36.

Storage

We recommend consuming the pizza immediately. Alternatively, once baked, it can be stored in the refrigerator for up to 1-2 days.

Tip

Instead of fresh yeast, you can use 2 g of dry yeast.

Instead of flour, you can use semolina to stretch the pizzas. It won't absorb and will allow for a better result during baking.

For the translation of some texts, artificial intelligence tools may have been used.