Puttanesca Pizza

Yields: 4 servings

2 tblsp extra-virgin olive oil, 2 turns of the pan

3 cloves garlic, finely chopped

2 tblsp anchovy paste or 6 fillets flat anchovies

1/2 tsp crushed red pepper flakes

1 (28 oz) can fire roasted diced tomatoes 

1/2 cup chopped pitted good quality black olives

handful flat-leaf parsley, chopped

1 prepared thin crust pizza shell 

3/4 lb very thinly sliced fresh or fresh smoked mozzarella

Preheat oven 425F

Heat medium skillet over medium heat. Add extra-virgin olive oil, garlic, anchovy paste, and red pepper flakes. When anchovies (if whole) melt or garlic is tender, about 2 minutes, add tomatoes and olives. Simmer sauce 3 to 4 minutes.

Top pizza with sauce and the sliced cheese. Bake pizza for 10 minutes or until cheese melts and crust is crisp. Cut and serve.