Anchovy Pizza with Capers (Pizza Napoli)

My Love Affair with Pizza Napoli

As a busy working mom, finding time to cook delicious and satisfying meals can feel like a Herculean task. However, there's something incredibly therapeutic about creating something from scratch, and pizza night has become my weekly ritual – a time to unwind, connect with my family, and enjoy a taste of Italy right in my own kitchen. This week, I decided on a classic: Anchovy Pizza with Capers, also known as Pizza Napoli. The simplicity of the ingredients belies the depth of flavour, a testament to the power of quality ingredients and a bit of culinary magic.

For years, I've been intimidated by making pizza dough. The images of experienced pizzaiolos expertly tossing and shaping dough seemed almost mythical, unattainable. But let me tell you, it's far simpler than it looks! This recipe uses a basic dough, easily manageable even for a beginner like myself. The process itself is calming; kneading the dough is a meditative experience, a way to de-stress after a long day. The smell of rising dough fills the kitchen with a warm, inviting aroma – a promise of deliciousness to come.

What makes this Pizza Napoli so special isn't just the easy recipe, but the beautiful simplicity of the topping. The salty punch of the anchovies, perfectly balanced by the briny tang of the capers, creates a symphony of flavour on the palate. The melted mozzarella cheese adds a creamy richness, binding all the components together. It's a testament to the saying "less is more." Sometimes, the simplest dishes deliver the most profound satisfaction.

Beyond the deliciousness, making pizza with my kids has become a cherished activity. They love helping to measure ingredients, roll out the dough (sometimes with a little less precision than I'd like!), and carefully arrange the toppings. It's a lesson in teamwork, patience, and the rewards of shared effort. And of course, the happy smiles at the dinner table, sharing the fruits of our labor, make all the effort worthwhile. This recipe isn’t just about making a pizza; it’s about creating a memory, fostering family bonds, and savoring the moments of connection in our busy lives.

This pizza is perfect for a weeknight meal, a casual get-together with friends, or a special family celebration. Its versatility makes it adaptable to any occasion. And the best part? The leftovers (if there are any!) make a fantastic lunch the next day. The crust retains its wonderful crispiness, and the flavors meld together beautifully.

So, give this recipe a try. Let the aroma of baking pizza transport you to the sunny streets of Naples, if only for a little while. Embrace the simplicity, relish the process, and enjoy the delicious rewards of a perfectly crafted Pizza Napoli.

Beyond the personal satisfaction of making my own Pizza Napoli, there's a certain pride in presenting something so simple yet so delicious. It’s a dish that embodies the Italian spirit – a celebration of fresh, high-quality ingredients transformed into something magical. And, the ability to master this classic recipe has given me the confidence to try other pizza variations, experimenting with different cheeses, vegetables, and herbs.

My kitchen has become my sanctuary, a place where I can express my creativity, de-stress, and create delicious memories with my family. And what better way to celebrate the simple joys of life than with a perfectly cooked, flavourful Pizza Napoli?

Step-by-step

• Add the yeast to the lukewarm water and set aside for 5 minutes.
• Combine the flour and salt in a large mixing bowl.
• Make a well in the centre and add the water/yeast mixture whilst mixing the dough together with a spoon until you have obtained a dough. If it's too sticky you can gradually add a little more flour.
• Dust a clean work surface with a little flour and knead the dough for around 5-10 minutes until it's silky smooth and soft. If you lightly press your finger on the ball of dough it should spring back up easily.
• Add 1 tbsp of olive oil to a large clean bowl and rub all over until the bowl is coated.
• Shape the dough into a ball and place in the bowl, rub the top of the dough with a tiny amount of olive oil.
• Cover with cling film and leave in a warm place for at least 3 hours until doubled in size. Alternatively you can make my instant pizza dough.
• When you are ready to make the pizzas place your pizza trays in the oven and preheat the oven to 220°C/425F/gas mark 7.
• Divide your dough in half roughly with your hands and place on a lightly floured work surface.
• Press lightly in the dough to shape it into a rough circle or rectangle then using a rolling pin dusted with flour roll the dough out to fit your tray.
• Remove the pizza tray from the oven and dust lightly with semolina flour.
• Transfer your dough to the tray and spread with 4 tbsp of passata, you don’t want too much or your pizza will go soggy.
• Sprinkle over the oregano then top with equal amounts of torn mozzarella, anchovies and capers.
• Bake in the oven for around 8-10 minutes until the cheese is melted and bubbling and the crust is golden.