Pan-Bagnat Pizza

Pan-Bagnat Pizza individual slices on grey board
Photo: Lennart Weibull
Prep Time:
15 mins
Total Time:
30 mins

A French street-food sandwich, the pan bagnat, inspired this piquant pizza pie. It's light on the tomato sauce and full on with flavor.


  • Classic Pizza Doughor 12 ounces store-bought pizza dough

  • Extra-virgin olive oil

  • Kosher salt

  • 3 tablespoons tomato sauce

  • 3 oil-cured anchovies, finely chopped

  • 3 ounces low-moisture mozzarella, thinly sliced

  • ¾ cup roasted-pepper strips (from 1 ½ peppers)

  • 2 teaspoons capers, rinsed and drained

  • cup packed parsley leaves

  • ½ teaspoon white-wine vinegar

  • Red-pepper flakes for serving


  1. Preheat oven to 500 degrees with rack in lower third lined with a pizza stone or baking sheet. Drizzle a rimmed baking sheet with oil, place pizza dough on sheet and stretch to a 13-inch round. Season lightly with kosher salt; drizzle with more oil. Stir together tomato sauce, anchovies, and a pinch of salt; spread over dough, leaving a 1/2-inch border. Top with mozzarella, roasted-pepper strips, and capers. Bake until cheese has melted and bottom is crisp, 10 to 12 minutes.

  2. Meanwhile, toss 1/3 cup packed flat-leaf parsley leaves with 1/2 teaspoon white-wine vinegar, 1/2 teaspoon oil, and a pinch of red-pepper flakes. Top pizza with parsley mixtureand more pepper flakes; serve.

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