• 2 tablespoons extra-virgin olive oil (EVOO)
  • 3 garlic cloves, finely chopped
  • 2 tablespoons anchovy paste or 6 filets flat anchovies
  • 1/2 teaspoon crushed red pepper flakes
  • 1 28-ounce can fire roasted diced tomatoes, drained very well
  • 1/2 cup pitted black olives like kalamata, chopped
  • A handful of flat-leaf parsley, chopped
  • 1 Boboli thin crust pizza shell
  • 2 cups shredded scamorza cheese (smoked mozzarella)


Serves: 6 servings


Preheat the oven to 425F.

Heat a medium skillet over medium heat. Add EVOO, garlic, anchovy paste and red pepper flakes. When the anchovies (if whole) melt into the oil or the garlic is tender, about 2 minutes. Add tomatoes and olives, and simmer the sauce for 3-4 minutes.

Top the pizza with sauce and cheese.

Bake until the cheese melts and the crust is crisp, about 10 minutes. Cut and serve.