Prep time
Cook time
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This recipe is for the topping only, use your favourite pizza base recipe. I cook my pizzas on a bake stone which seems to give the best results in my oven. I use the top and bottom heat setting on the highest temperature.
Serves: 6
  • Carton or jar of good quality passata
  • 1 Red Onion, very thinly sliced
  • Black olives
  • Tin of Anchovies in Olive Oil, drained
  • Jar of Artichoke Hearts in oil, drained
  • Caperberries
  • 2 Mozzarella balls, sliced
  • Olive Oil
  1. Preheat the oven to 275c
  2. Spread a thinnish layer of passata over the base.
  3. Scatter some sliced onion, about 4 or 5 anchovies, a handful of olives, 4 or 5 artichoke pieces and a smattering a caperberries on the top.
  4. Add a few mozzarella slices.
  5. Don't overdo the topping as it will stop the dough from cooking properly and the base will go soggy.
  6. Sprinkle with a little olive oil.
  7. Cook for 8-10 minutes until bubbling and the dough is brown at the edges.
Recipe by The Eating Tree at