Description
This Rustic Pizza Puttanesca with Onions is made with homemade puttanesca sauce and spread on store bought pizza dough, topped with mozzarella and baked for 20 minutes.
Ingredients
Scale
- 15 oz store bought pizza dough
- 1 fresh mozzarella
- ½ cup olive oil
- ½ yellow onion, diced
- 2 tablespoons of minced garlic
- ⅓ cup of white wine
- 1 28 oz can whole plum tomatoes, drained and crushed by hand
- 1 tablespoon of crushed red peppers
- ⅓ cup of drained capers
- ½ of drained black olives, sliced in halves
- ¼ cup of chopped fresh basil
- Grated parmesan, to serve
Instructions
- In a large pan, add olive oil and onion and cook until the onion is soft, about 5 minutes. Add garlic until it starts to brown, around 1 minute. Pour in the white wine and stir. Bring to a simmer until wine evaporates by half, about 4 minutes. Add the crushed tomatoes, salt and pepper. Cook, uncovered, for about 10 minutes. Add the olives, capers, red pepper flakes and cook for another 6 minutes. Stir in the basil and simmer, covered, for another 5 minutes. This is the puttanesca sauce.
- Preheat the oven to 450 F. Add flour on the counter and flatten the pizza dough out with a roller. Make sure to put flour on your hands and on the roller to keep the dough from sticking! Line a baking sheet with parchment paper and spray with nonstick cooking spray. Add the flattened dough onto the baking sheet.
- With a spoon, add the puttanesca sauce on the pizza. Slice the mozzarella and add in an even layer.
- Put in the oven for about 15-20 minutes. Feel free to broil for 1-2 minutes extra if you want it to be more crispy.
- After the pizza is done, add about 6 pieces of basil on it. The heat of the pizza will soften the basil leaves. Feel free to drizzle on olive oil and salt on it as well.
Notes
- I used diced tomatoes from the can instead of fresh tomatoes. The San Marzano whole tomatoes are always the way to go.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: Italian
