‘Sort Of’ Puttanesca Pizza Topping

‘Sort Of’ Puttanesca Pizza Topping
Prep time
Cook time
Total time
This recipe was created by chef Dick Mieli and published in the January 2008 issue of Foods Matter.  Use it to top your favorite pizza crust (wheat-based or gluten-free) or give this whole wheat crust a try.
Serves: Serves 6
  • 2 tablespoons olive oil
  • 4 large cloves garlic, peeled and crushed
  • 2 x 14oz tins plum tomatoes, roughly mashed
  • leaves from 1 large sprig fresh rosemary or 2 tsp dried
  • 24-30 stuffed green olives, halved or sliced
  • 6 large anchovies, chopped finely or 6 slices spicy salami (check ingredients) cut into small matchsticks
  • sea salt and freshly ground black pepper
  1. Heat the oil in a heavy, deep pan and gently fry the garlic for a few minutes. Add the tomatoes, rosemary, half the olives and the anchovies or salami.
  2. Bring to the boil then reduce the heat and simmer, uncovered, for 30-35 minutes – the tomatoes need to reduce to a thick sauce. Season to taste.
  3. When ready to cook, spread over the pizza base, scatter the remaining olives over the top and bake for 15 minutes in a hot oven.
Since not everyone is as anchovy mad as we are, anchovy haters could substitute salami for the anchovy in this topping.

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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