serves
30
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
30
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- plain (all-purpose) flour, for dusting
- basic pizzette dough
- extra-virgin olive oil
- 400 g (14 oz) tinned chopped tomatoes
- anchovies in olive oil, drained and thinly sliced
- caperberries, drained
If making the dough from scratch, you'll need to allow an extra 2 hours prep time.
Instructions
Preheat the oven to 220°C (430°F) and place a pizza stone on a high shelf. On a lightly floured work surface, roll out the dough, flipping it around and over every now and then until you get a roundish shape. Using an 8 cm (3¼ in) cookie cutter, cut out circles of dough. Using your finger, rub each circle with a little olive oil.
Make a shallow and broad well in the centre of each circle. Place a heaped teaspoon of chopped tomatoes in the well and top with a few slices of anchovy. Carefully transfer the pizzette to the pizza stone and bake for 6 minutes. Remove the stone from the oven and place on a heatproof surface. Place a caperberry on top of each pizzetta, then slide the stone back into the oven and bake for a further 6 minutes or until the dough is golden.
Drizzle a little extra-virgin olive oil on each pizzetta and serve warm.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
