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Red pepper and anchovy pizzas recipe

4 ratings

If you love anchovies on pizza, you'll go mad for this delicious and easy recipe, made with shop-bought sourdough pizza bases and loaded with bold Med flavours. There are Kalamata olives, capers, cannellini beans and plenty of vibrant veg – this is a pizza and a half! What's more, you'll have leftover veg for a tasty jambalaya (see step 4, below). See method

Serves 4
Takes 40 mins
449 calories / serving
Freezable
Healthy

Ingredients

25g anchovies (from 50g tin), drained, oil reserved
3 red onions, sliced
2 red peppers, sliced
1½ tsp caster sugar
1½ tsp balsamic vinegar
4 garlic cloves, crushed
1 tsp dried thyme
2 x 2-pack sourdough pizza bases
100g passata (from a 500g carton)
125g mozzarella, torn
50g pitted Kalamata olives
1 tbsp capers, drained (optional)
½ lemon, zested and juiced
1 tbsp olive oil
400g tin cannellini beans, drained and rinsed
200g cherry tomatoes, halved
90g pack rocket & babyleaf salad
10g fresh parsley, leaves picked and chopped

2 of your 5-a-day and high in unsaturated fat

Each serving contains

Energy
1880kj
449kcal 22%
Fat
19g 28%
Saturates
6g 28%
Sugars
11g 12%
Salt
1.7g 28%

of the reference intake
Carbohydrate 45.4g Protein 18.9g Fibre 8.7g

Method

Pour the reserved anchovy oil into a lidded frying pan over a low heat. Add the onions, cover and cook for 5 mins, stirring regularly. Add the peppers, re-cover and cook for a further 10 mins to soften.
Preheat the oven to gas 6, 200°C, fan 180°C. Add 1 tsp sugar and the vinegar to the pan, increase the heat to medium-high and cook, stirring often, for 4-5 mins until lightly caramelised. Reduce the heat to medium, add the garlic and thyme and cook for 1 min more; remove from the heat.
Lay the pizza bases on 2 baking sheets. Divide 100g passata between them and spread to cover each base, leaving a border around the edge.
Spoon 250g of the onion and pepper mix into a bowl, cover and refrigerate for our jambalaya recipe. Spread the rest over the pizza bases. Top with half the mozzarella, the anchovies, olives and capers, if using. Bake for 7-9 mins until crisp at the edges
Meanwhile, whisk the lemon zest, juice, remaining ½ tsp sugar and the olive oil together to make a dressing. Toss the remaining mozzarella with the beans, tomatoes, salad leaves and half the parsley and coat with the dressing. Scatter the remaining parsley over the pizzas and serve with the salad.

Tip: You can freeze the assembled, unbaked pizzas. Wrap loosely in clingfilm, freeze flat and bake for 12-15 mins from frozen.

Freezing and defrosting guidelines

Freeze pizzas only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Pizza recipes