Pirate Pizza Blackbeard

5 from 8 votes
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dinner
Cuisine European
Servings 2 people


For the dough:

  • 2 tsp Shiitake mushroom powder
  • 1 tsp Chicken broth, granulated
  • 10 g Dry yeast
  • 1 tsp Sugar, white, fine
  • 55 g Water, lukewarm
  • 120 g Flour, type 1001
  • 2 tbsp Olive oil

For covering:

  • 30 g Red pesto, see appendix
  • 1 smaller Chilli, red
  • 2 medium sized Cloves of garlic, fresh
  • 2 tbsp Tomato ketchup
  • 6 small Onions, red
  • 3 medium sized Tomatoes
  • 1 Hot peppers, red, long, medium hot
  • 60 g Anchovy fillet, (from the glass)
  • 170 g Tuna in vegetable oil, can
  • 6 Olives, black, pitted
  • 2 tsp Herbal mix, Italy, frozen or dried
  • 120 g Pecorino, alternatively mountain cheese

To garnish:

  • Olives, green, filled


  • Dissolve the shiitake mushroom powder, chicken stock, dry yeast and sugar in the water. Mix in the flour and finally work the olive oil into the dough. Knead until you have a smooth, slightly shiny dough. Let rise in a warm place for 1 hour. Knead briefly, roll out to a diameter of 28 cm and place in a greased 32 mm pan.
  • Using a fork, perforate the base a little and cover and let rise for another 30 minutes. Fry over moderate heat until the underside of the base has light brown spots. Remove from heat and flip the bottom.
  • In the meantime, wash the small, red chilli, cut diagonally into thin rings, leave the grains and discard the stem. Squeeze the garlic cloves and mix them with the chilli and tomato ketchup into the pesto.
  • Cap the small, red onions at both ends, peel and cut across into slices approx. 2 mm thick. Wash the tomatoes, remove the stems and cut across into 8 mm thick slices. Wash the peppers, cut the stem, cut in half lengthways, core and halve the halves lengthways.
  • Rinse the anchovy fillets well and cut across into pieces approx. 1 cm long. Strain the tuna, have the oil ready and, if necessary, cut the meat into large pieces. Finely chop the olives and coarsely grate the pecorino.
  • Spread a thin layer of the pesto on the browned side and sprinkle with 30 g of pecorino cheese. Place the tomato slices, the pepper strips and the tuna pieces. Spread the anchovy and olive pieces over the top. Sprinkle with the herb mix, cover with the remaining pecorino cheese and finish with the oil from the tuna can drizzled over everything.
  • Baked in the oven at 250 degrees top heat until the pecorino has melted. The melted cheese should not have any brown spots, as these have a slightly bitter taste. Take out of the oven, cut into 8 parts on a wooden board, serve warm and enjoy as finger food.


  • Red pesto: Red pizza paste - pesto rosso
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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