Puttanesca Pizza

• 2 garlic cloves, crushed
• 1 pinch red pepper flakes
• 2 tablespoons olive oil
• 2 anchovies
• 1 (14 ounce) can diced tomatoes, drained
• 1 Boboli pizza crust
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons capers, drained
• 14 cup black olives, drained and coarsely chopped
• 12 cup Italian cheese blend, shredded

1. Mince garlic.
2. In a small skillet, over medium heat, saute garlic and red pepper flakes in the olive oil.
3. Add the anchovy fillets and break up with a wooden spoon until they melt into the oil.
4. Add diced tomatoes.
5. Remove from heat.
6. Sprinkle the pizza crust with the tomato mixture.
7. Add the parsley, capers and olives.
8. Cover the pie with a light layer of cheese, all the way out to the edges.
9. Some of the toppings should still peek through.
10. Bake at 425 for 8-12 minutes.

garlic, red pepper, olive oil, anchovies, tomatoes, crust, fresh parsley, capers, black olives, italian cheese blend

Taken from www.food.com/recipe/puttanesca-pizza-162965 (may not work)