Everyday Meals

Sundried Tomato Pizza With Anchovies And Olives


A tasty and authentic Italian pizza sure to impress your friends

Prep time:60 mins

Cook time:12 mins

Makes: 1 pizza


  • 1½ cups plain flour
  • 7g sachet dried yeast
  • 1 tablespoon oil
  • 2 tablespoons Leggo’s Pesto – Sundried Tomato
  • ¾ cup luke warm water
  • 45g can anchovies in oil, oil reserved
  • 1/3 cup mixed pitted olives, halved
  • ¼ teaspoon chilli flakes
  • Cracked black pepper
  • Fresh basil leaves, for garnish


Step 1

Sift flour and yeast into a large bowl. Add oil, 1 tablespoon Leggo’s Pesto, water and mix to combine. Turn dough out onto a well floured surface and knead lightly until dough is springy and has come together.

Step 2

Place dough in a clean, lightly oiled bowl, cover and prove in a warm place for 40 minutes or until dough has doubled in size.

Step 3

Grease and lightly flour either a 24cm round or 20cm x 30cm rectangular oven tray. Lightly knead dough again. Roll out, place on tray and generously brush with reserved anchovy oil.

Step 5

Top with anchovies, olives and chilli flakes. Crack pepper over pizza. Bake in a preheated oven at 200°C for 12-15 minutes or until dough is golden brown. Spoon over remaining pesto and garnish with basil, cut into squares and serve.

Tasty Tip!

Great served as a starter or topped with spicy salami and capsicum as a more substantial meal

Sundried Tomato Pizza With Anchovies And Olives
Average user rating:
  • 5

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