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Fast and Crispy Olive-Caper Pizzas

Source of Recipe

From "The Best Simple Recipes" by America's Test Kitchen


Recipe Introduction

"For an extra-crisp pizza that's a snap to make, we use store-bought dough, roll it into two thin rounds, and parcook each one in a skillet before topping and baking. Baking the pizzas on a preheated baking sheet makes for an even crisper crust. You can make this recipe even easier to prepare by substituting your favorite jarred pizza sauce for homemade."

List of Ingredients

â—¦ 1 (14.5-ounce) can whole peeled tomatoes, drained, liquid reserved
â—¦ 5 tablespoons extra-virgin olive oil
â—¦ 1 clove garlic, minced
â—¦ â…› teaspoon salt
â—¦ 1 (1-pound) ball ready-made pizza dough
â—¦ 1 ½ cups shredded mozzarella cheese
â—¦ ½ cup pitted kalamata olives, halved
â—¦ 2 tablespoons drained capers
â—¦ ¼ cup fresh basil leaves, sliced thin


Recipe

Adjust oven rack to upper-middle position, place rimmed baking sheet on rack, and heat oven to 500 degrees. Pulse tomatoes, 1 tablespoon oil, garlic, and salt in food processor until coarsely ground. Transfer to measuring cup and add reserved tomato juice until sauce measures 1 cup.

Divide dough into two equal pieces. On lightly floured counter, roll each round into 11-inch circle. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat until just smoking. Add one dough round to skillet and cook until golden brown and crisp, 1 to 2 minutes per side. Transfer to wire rack and repeat with remaining oil and dough.

Spread sauce evenly over each dough round, then top each with cheese, olives, and capers. Transfer one pizza to preheated baking sheet and bake until cheese is golden and bubbly, about 6 minutes. Sprinkle with basil. Repeat with second pizza. Serve.

Serves 4