Entree: Gibraltar – Gibraltar-style Pizza (A thin Mediterranean-style pizza topped with tomatoes, anchovies, olives, capers, and local herbs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 12 min

Additional 2 min

Total 35 min

Ingredients

- 1 lb (454 g) pizza dough, room temperature (store-bought or homemade)
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 garlic cloves, minced
- 2 medium tomatoes, thinly sliced, approx. 8 oz (225 g)
- 8 oz (225 g) shredded mozzarella cheese
- 6 anchovy fillets, approx. 0.5 oz (15 g)
- 1/4 cup (40 g) pitted Kalamata or black olives, halved
- 2 tbsp (30 g) capers, drained
- 1 tsp (1 g) dried oregano
- 1/2 tsp (2 g) sea salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley or cilantro
- 1 tsp (5 ml) lemon juice (optional)
- 1/2 tsp (2 g) red pepper flakes (optional)

Instructions

1. If making dough from scratch allow dough to rest at room temperature for 30–45 minutes. Preheat oven to 500°F (260°C) with a pizza stone or inverted heavy baking sheet inside.
2. On a lightly floured surface stretch or roll the 1 lb (454 g) dough into a 12-inch (30 cm) round. Transfer to a piece of parchment for easy transfer.
3. Combine 2 tbsp (30 ml) olive oil with minced garlic and brush over the dough, leaving a 1/2-inch (1.3 cm) rim for the crust.
4. Scatter 8 oz (225 g) shredded mozzarella evenly over the base, then arrange the thin tomato slices on top. Sprinkle 1/4 cup (40 g) halved olives and 2 tbsp (30 g) capers across the pizza.
5. Break the 6 anchovy fillets into pieces and distribute them evenly. Sprinkle 1 tsp (1 g) dried oregano, 1/2 tsp (2 g) salt, and 1/4 tsp (1 g) black pepper. Drizzle remaining 1 tbsp (15 ml) olive oil over the toppings.
6. Slide the pizza (on the parchment) onto the preheated stone or baking sheet and bake 8–12 minutes, until the crust is blistered and cheese is melted and slightly golden.
7. Remove from oven and finish with 2 tbsp (8 g) chopped fresh parsley, 1 tsp (5 ml) lemon juice if using, and 1/2 tsp (2 g) red pepper flakes if desired. Let rest 2 minutes, slice, and serve.