• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Marcellina In Cucina
  • Home
  • All Recipes
  • About
  • Contact
  • Subscribe
menu icon
go to homepage
  • Recipes
  • About
  • Subscribe
    • Facebook
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Subscribe
    • Facebook
    • Pinterest
  • ×

    Home » Italian Main Dishes

    Calabrese Pizza

    Published: Feb 2, 2021 by Marcellina

    207 shares
    • Share
    • Tweet
    • Yummly
    Jump to Recipe
    two images with text inbetween. text reads "calabrese pizza homemade and delicious". top image is close up of pizza with tomatoes, black olives, anchovies and capers with sprinkling of parmesan viewed from above. bottom image is close up of slice of calabrese pizza.
    image with text. text reads "homemade calabrese pizza". image is pizza with tomatoes, black olives, anchovies and capers with sprinkling of parmesan cut into four pieces viewed from above.

    This Calabrese pizza highlights the wonderful flavors of Southern Italy - olives, anchovies and capers with a hint of heat. It's the perfect combination!

    With an easy homemade crust, you can make this Calabrese pizza in your own home without the need of a fancy pizza oven. And you don't have to wait for days for the dough to rise

    pizza with tomatoes, black olives, anchovies and capers with sprinkling of parmesan cut into four pieces viewed from above.

    Why you'll love this recipe

    If you adore the robust flavors of southern Italy, you'll love this Calabrese pizza. Black olive, anchovies, capers along with a touch of heat combine to make this so flavorsome!

    This recipe is what Italian food is all about - simple ingredients and great flavors. It's like the tasty goodness of my Eggs in Purgatory recipe, this zesty Italian Pasta Salad and delicious homemade Pesto Gnocchi. Recipes that are never bland or boring!

    This Calabrese pizza is a little different to a Neapolitan pizza. You'll love the crispy crust that comes together quickly and rises in just an hour. The pizza itself is topped with a flavor packed tomato sauce.

    Traditionally, Calabrese pizza doesn't include cheese before baking. But lots of Parmesan cheese is scattered over after baking. Add a drizzle of garlic olive oil and basil. Amazing!!

    For complete ingredient quantities and full instructions, please scroll to the printable recipe card bottom of the page.

    Ingredients

    ingredients for calabrese pizza as in the recipe card viewed from above.

    This Calabrese pizza dough starts with the same basic ingredients as all pizza doughs -

    • bread flour - preferred but if you don't have it just use all purpose/plain
    • dried active yeast - even instant yeast is fine but the dough may rise more quickly
    • warm water - hot water will kill the yeast so make sure it's just warm
    • salt - I use fine sea salt

    This recipe also has a little honey and olive oil.

    The toppings are full of flavor and easy to find in most supermarkets.

    • extra virgin olive oil - use abundantly
    • garlic - fresh is best
    • canned tomatoes in tomato puree - preferably San Marzano but definitely buy good quality because it will be less watery
    • black olives - be sure to get stone-in olives which they have must more flavor
    • capers - the ones in vinegar are fine
    • anchovies - buy the best quality you can find
    • oregano - dried
    • red pepper (chilli) flakes - can't be Calabrese pizza without heat

    Variations

    • add grated mozzarella
    • included hot Calabrese salami or 'nduja (hot Calabrese spreadable salami)

    Instructions

    Firstly prepare the pizza dough and while it is rising, prepare the topping.

    4-step photo collage of how to prepare pizza dough.

    How to make the dough

    1. Mix together warm water, yeast and honey. Stand until bubbly.
    2. Add flour and mix well. Rest for 5 minutes then add oil and salt. Knead well.
    3. Form into four equal balls.
    4. And allow to rise
    4-step photo collage of preparing calabrese pizza sauce and dough.

    To finish the pizza

    1. Gently fry chopped garlic in olive oil then add tomatoes and crush with a fork. Cook for 5 minutes.
    2. Add remaining topping ingredients to then skillet and simmer 5 minutes.
    3. After the dough has doubled in size, press out.
    4. Top with tomato and bake Calabrese Pizzas until golden brown.

    Tips for success

    • The key to this Calabrese pizza is the tomato sauce. Unlike most pizzas, all the toppings are cooked together together with the tomato. This means that all the flavors really combine and each mouthful has is complete.
    • Don't be afraid to crank up the heat. This will ensure a crispy crust. If you have a pizza stone, put it in and heat for about 30 minutes.
    • I recommend you shape the dough by pressing and stretching it into shape. Don't use a rolling pin.
    • Use some semolina to dust the dough. Then press down each ball of dough, leaving the edge puffy. Gently pull and stretch until about 9 inches (23cm).
    • There are two ways I like to bake Calabrese pizza. The first way is to prepare the pizza on a flat, aluminium pizza pan. Aluminium conducts heat very well. Alternatively, prepare the pizza on parchment (non stick baking) paper then using a baking sheet, you can slide the pizza together with the paper onto the preheated pizza stone in the oven..
    • Whatever you do, don't overload the toppings otherwise the crust will be soggy. Don't forget to brush the crust with the garlic oil, you'll lovely flavor and color.
    • Most ovens don't cook evenly, so check halfway through and spin the pizza if necessary.
    • Finally, be generous with the grated Parmesan, drizzle with garlic oil and just before serving add a scattering of basil.

    FAQ's

    Why didn't the dough rise?

    There could be a few reasons. The yeast may be stale. Don't miss the first step where we mix the yeast with the water and honey. The bubbly mixture means the yeast is active. Otherwise the dough may not have been in a warm spot. This means the dough will take longer to rise. Just shift to a warmer spot and wait.

    What do I do if the dough is rising too fast and I'm not ready to cook?

    That's fine. Just put the dough in the fridge to slow down the rise.

    Can this dough be prepared the day before?

    Sure! After forming the balls, arrange on the baking sheet. Cover tightly with plastic wrap and refrigerate overnight. The next day remove from the fridge and allow to come to room temperature (4-5 hours). Then keep going from Step 5.

    Can this dough be frozen?

    Yes. After the first rise, deflate and reform into four balls. Coat lightly in olive oil and pop into a zip lock bag and freeze for up to 3 months.
    Thaw overnight in the refrigerator. The next day, take out of the bags, set on baking sheets, cover with plastic wrap and allow to come to room temperature and begin rising. This will take much longer than you think - 4-5 hours. If the dough is cold it won't rise. Continue with the recipe from Step 5.

    How do I reheat Calabrese pizza?

    If you happen to have leftovers, these are best reheated in a covered skillet or cover in the oven. Microwave is fine if you don't mind soft crust.

    close up of slice of calabrese pizza.

    More recipes you'll love

    Stuffed Tomatoes with Rice
    Bagna Càuda
    Eggs in Purgatory
    Eggplant Involtini

    Made this recipe?
    Let me know if you liked it by leaving a ★★★★★ star rating and a review below. Please share a photo of your creation by tagging me on Instagram @marcellina.in.cucina!

    Recipe

    pizza with tomatoes, black olives, anchovies and capers with sprinkling of parmesan viewed from above.

    Calabrese Pizza Recipe

    This Calabrese pizza highlights the wonderful flavors of Southern Italy - olives, anchovies and capers with a hint of heat. It's the perfect combination of easy homemade crust and super tasty topping!
    5 from 29 votes
    Print Pin Rate
    Prep Time: 40 minutes minutes
    Cook Time: 13 minutes minutes
    Rising time: 1 hour hour 30 minutes minutes
    Total Time: 2 hours hours 23 minutes minutes
    Servings:4 individual pizzas
    Author: Marcellina

    Ingredients

    Pizza Dough

    • 1½ cups (350mls) warm water
    • 2 teaspoons dried yeast
    • 1 teaspoon honey
    • 4 cups (500 grams) bread flour
    • 1 tablespoon extra virgin olive oil
    • 1 teaspoon salt
    • semolina or extra flour for pressing out pizzas

    Topping

    • 2 garlic cloves
    • 2 tablespoons extra virgin olive oil
    • 1 (14ounces/400 grams) can whole tomatoes preferably San Marzano
    • 15 (1 cup/150 grams) black olives
    • 2 tablespoons capers
    • 10 anchovies in oil
    • 1 teaspoon oregano
    • ½ teaspoon red pepper (chilli) flakes
    • ½ teaspoon salt

    Garlic oil

    • ⅓ cup extra virgin olive oil
    • 1 clove garlic

    To serve

    • Parmesan or Romano pecorino cheese
    • red pepper (chilli) flakes optional
    • fresh basil
    Prevent your screen from going dark

    Instructions

    Make the dough

    • Mix together warm water, yeast and honey. Set aside 10 minutes or until bubbles form.
    • Using the dough hook on the stand mixer (or use your hands), add flour to the water/yeast mixture and combine until mixture comes together. Stand 5 minutes.
    • Add oil and salt and continue to mix for 5 minutes (or 7 minutes by hand) until smooth and elastic. The dough should just stick to the bottom of the bowl but not the sides. If it sticks to the sides, it's too wet - a a little extra flour. If it lifts from the bottom of the bowl, it's too dry - add a little water.
    • Remove from stand mixer onto work surface and split into four. Knead each piece by hand for a couple of minutes and then shape each into a ball. Place balls onto a large, oiled baking sheet. Turn the dough over so all surfaces are oiled. Cover with plastic wrap and allow to rise in a warm place for 1 hour or longer until it has doubled in size.
    • If you are using pizza stones, put them in the oven. Preheat oven to 480ºF/250ºC.
    • The dough balls may have joined but that's ok. Use a plastic dough scraper or butter knife to carefully separate and lift one of the balls.
    • Use some semolina to dust the dough and the work surface to stop it sticking. Then with your fingers, press down each ball of dough, leaving the edge puffy. Gently pull and stretch until about 9 inches (23cm).
    • There are two ways I like to bake pizzas. The first way is to prepare the pizza on a flat, aluminium pizza pan. Aluminium conducts heat very well. Alternatively, prepare the pizza on parchment (non stick baking) paper then using a baking sheet, you can slide the pizza together with the paper onto the preheated pizza stone in the oven.
    • Whichever method of baking you choose, carefully pick up the dough and place onto either aluminium pizza pan or parchment (non stick baking) paper. You may need to reshape it a little.
    • Repeat with remaining dough balls.
    • Brush pizza bases with garlic oil and set aside for 15 minutes.
    • Divide topping among the four bases.
    • Cook two pizzas at a time for 8-13 minutes until golden brown and the crust is crispy (if you have a larger oven you may be able to do more). After 5 minutes, check if they are cooking evenly. If not spin pizzas around.
    • Once the pizzas come out of the oven brush the crust with garlic oil. Then scatter with lots of grated Parmesan cheese, drizzle with extra garlic oil and red pepper (chilli) flakes, if desired. Cut into wedges and scatter with fresh basil.

    Tomato topping

    • Peel and finely chop the garlic. Add to a skillet with extra virgin olive oil and gently cook over low-medium heat.
    • When the garlic is aromatic but still pale (don't let it color or burn), add canned whole tomatoes and crush well with a fork. Simmer for 5 minutes.
    • While the tomatoes are cooking, coarsely chop the anchovies and de-stone olives and cut in half.
    • Add remaining topping ingredients and simmer for a further 3-5 minutes. Don't let it reduce too much.

    Garlic oil

    • Combine oil with garlic. Set aside until needed.

    Notes

    • The key to this Calabrese pizza is the tomato sauce. Unlike most pizzas, all the toppings are cooked together together with the tomato. This means that all the flavors really combine and each mouthful has is complete.
    • Don't be afraid to crank up the heat. This will ensure a crispy crust. If you have a pizza stone, put it in and heat for about 30 minutes.
    • I recommend you shape the dough by pressing and stretching it into shape. Don't use a rolling pin.
    • Use some semolina to dust the dough. Then press down each ball of dough, leaving the edge puffy. Gently pull and stretch until about 9 inches (23cm).
    • There are two ways I like to bake these Calabrese pizzas. The first way is to prepare the pizza on a flat, aluminium pizza pan. Aluminium conducts heat very well. Alternatively, prepare the pizza on parchment (non stick baking) paper then using a baking sheet, you can slide the pizza together with the paper onto the preheated pizza stone in the oven.
    • Whatever you do, don't overload the toppings otherwise the crust will be soggy. Don't forget to brush the crust with the garlic oil, you'll lovely flavor and color.
    • Most ovens don't cook evenly, so check halfway through and spin the pizza if necessary.
    • Finally, be generous with the grated Parmesan, drizzle with garlic oil and just before serving add a scattering of basil.
    Why didn't the dough rise?
    There could be a few reasons. The yeast may be stale. Don't miss the first step where we mix the yeast with the water and honey. The bubbly mixture means the yeast is active. Otherwise the dough may not have been in a warm spot. This means the dough will take longer to rise. Just shift to a warmer spot and wait.
    What do I do if the dough is rising too fast and I'm not ready to cook?
    That's fine. Just put the dough in the fridge to slow down the rise.
    Can this dough be prepared the day before?
    Sure! After forming the balls, arrange on the baking sheet. Cover tightly with plastic wrap and refrigerate overnight. The next day remove from the fridge and allow to come to room temperature (4-5 hours). Then keep going from Step 5.
    Can this dough be frozen?
    Yes. After the first rise, deflate and reform into four balls. Coat lightly in olive oil and pop into a zip lock bag and freeze for up to 3 months.
    Thaw overnight in the refrigerator. The next day, take out of the bags, set on baking sheets, cover with plastic wrap and allow to come to room temperature and begin rising. This will take much longer than you think - 4-5 hours. If the dough is cold it won't rise. Continue with the recipe from Step 5.

    Nutritional Information Per Serving

    Calories: 825kcal | Carbohydrates: 101g | Protein: 22g | Fat: 38g | Saturated Fat: 5g | Cholesterol: 9mg | Sodium: 1745mg | Potassium: 459mg | Fiber: 7g | Sugar: 4g | Vitamin A: 274IU | Vitamin C: 10mg | Calcium: 102mg | Iron: 3mg

    Nutritional Disclaimer

    Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.

    Tried this recipe? I'd love to see!Mention @marcellina.in.cucina or tag #marcellinaincucina

    More Italian Main Dish recipes

    • Calamarata pasta in a bowl on red check cloth with red pan in the background.
      Calamarata Pasta
    • Spinach Ricotta ravioli on a off white plate with a sprinkle of finely grated cheese.
      Spinach Ricotta Ravioli
    • Garlic pizza cut in eight slices. One slice being taken by hand.
      Garlic Pizza
    • Pie with slice cut out showing a hard boiled egg in a spinach filling.
      Torta Pasqualina
    207 shares
    • Share
    • Tweet
    • Yummly

    Reader Interactions

    Comments

      Leave a comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Andréa Janssen

      February 10, 2021 at 10:43 pm

      5 stars
      What a great pizza! The dough was very delicious, with a great crust. And the topping is going to be my new favorite!

      Reply
    2. Lindsay

      February 10, 2021 at 9:28 pm

      This looks so good! Love these flavors on pizza.

      Reply
      • Marcellina

        February 10, 2021 at 9:37 pm

        Thanks!

        Reply
    3. Kay

      February 10, 2021 at 8:38 pm

      5 stars
      This pizza dough is amazing, all the family absolutely loved it, my personal favourite topping is the anchovies and olives, lush 🙂
      Thanks for sharing!!

      Reply
      • Marcellina

        February 10, 2021 at 9:07 pm

        So pleased that you loved this pizza, Kay!

        Reply
    4. Alexandra

      February 10, 2021 at 4:49 pm

      5 stars
      My godfather is from Calabria, and so I had to make this for him! We enjoyed it with a glass of red wine and we were very happy with how delicious it was!

      Reply
      • Marcellina

        February 10, 2021 at 6:47 pm

        Alex, I'm so glad you and your godfather loved the pizza. My mother was from Calabria and made amazing pizzas - always with these ingredients. She has passed away but friends still talk about how good her pizza was.

        Reply
    5. angiesrecipes

      February 02, 2021 at 11:52 pm

      5 stars
      This looks amazing! I adore the combo of flavours and that crust is bomb!
      Angie

      Reply
      • Marcellina

        February 03, 2021 at 7:19 am

        You're right, Angie, this crust is great!

        Reply

    Primary Sidebar

    Woman in red shirt.
    Ciao! I'm Marcellina!
    If you love food that is honest and true with Italian flavors then you've come to the right place!
    Here you'll find from-scratch, classic recipes plus lots of delicious baking that will turn your kitchen into the heart of the home.
    More about me here

    Marcellina's Picks

    • five stacked nutella filled pancakes on white plate sliced in half showing the nutella oozing out
      Nutella Pancakes
    • Stewed bell pepper and tomatoes in blue bowl.
      Peperonata
    • homemade cavatelli pasta
      Cavatelli
    • pile of garganelli pasta
      Garganelli
    • Strawberry Coulis
    • cake covered in mini choc chips with 6 cannoli on top. cake on on a wooden cake stand.
      Cannoli Cake

    Featured on

    assorted logos - yummly, foodgawker and eveten kitchenware

    Footer

    ^ back to top

    About

    • About
    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact me
    • Work with me

    Copyright © 2023 Marcellina in Cucina

    207 shares