Tarantina Recipe

Crush the San Marzano tomatoes by hand or with a fork in a bowl to a slightly chunky consistency. Reserve juice; you want a saucy but not watery texture.

Heat 2 tbs extra-virgin olive oil in a small sauté pan over medium heat. Add minced garlic and cook 30–45 seconds until fragrant but not browned.

Add chopped anchovy fillets to the garlic and break them down with the back of a spoon; cook 1 minute until they melt into the oil.

Pour the crushed San Marzano tomatoes into the pan with the garlic and anchovy oil. Add rinsed capers, halved Kalamata olives, dried oregano, salt, black pepper, and sugar (if using). Stir to combine.

Reduce heat to low and simmer the sauce gently for 8–10 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Turn off heat and let cool slightly while preparing dough and cheese.

Preheat your oven to 500°F (260°C) — or as high as it will go. If using a pizza stone, place it in the oven while preheating for at least 30 minutes. If using a baking sheet, preheat the sheet or line with parchment and dust with semolina or cornmeal.

On a lightly floured surface, stretch or roll the pizza dough into a 12-inch (30 cm) round. Transfer the dough to a peel or prepared baking sheet dusted with semolina or cornmeal to prevent sticking.

Spoon 6–8 tbs (about half to two-thirds of the prepared tomato mixture) onto the center of the dough and spread, leaving a 1-inch (2.5 cm) rim for the crust. Avoid over-saucing to keep the crust from getting soggy.

Distribute the torn or sliced fior di latte evenly over the sauced dough in small pieces so it melts and browns evenly.

Sprinkle the grated Grana Padano evenly over the pizza, focusing slightly toward the center so the cheese melds with the tomato mixture.

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake for 8–12 minutes, depending on oven temperature — until the crust is blistered and golden and cheeses are melted and slightly browned.

Remove the pizza from the oven. Let rest 1–2 minutes. Scatter any remaining tomato mixture or extra olives/capers if you reserved some for topping. Finish with torn fresh oregano leaves and a light drizzle (about 1 tsp) of extra-virgin olive oil if desired.

Slice and serve hot. NOTE: Inform diners that the Kalamata olives may contain stones; remove any you find before serving.