Pizza with Tomatoes, Cheese and Anchovies (Pizza Napoletana) recipe
ingredients
This is the classic Neapolitan version of pizza.
225 g (8 oz) Basic pizza dough
for the Filling
3 Tbs Tomato puree (paste)
4 Medium tomatoes, blanched, peeled, seeded and chopped
225 g (8 oz) Mozzarella cheese, sliced
8 Anchovy fillets, halved
Pepper to taste
1 tsp Dried oregano
2 tsp Olive oil
4 Medium tomatoes, blanched, peeled, seeded and chopped
225 g (8 oz) Mozzarella cheese, sliced
8 Anchovy fillets, halved
Pepper to taste
1 tsp Dried oregano
2 tsp Olive oil
method
1. Preheat the oven to very hot 230 °C (Gas Mark 8, 450°F).
2. Cut the pizza dough in half and roll out each piece into a circle about 1/2 cm (1/4 in) thick. Arrange the circles, well spaced apart, on a well greased baking sheet. Spoon half the tomato puree (paste) on to each circle and spread it out. Decorate each circle with half the tomatoes, cheese and anchovy fillets and sprinkle over pepper to taste and half the oregano. Dribble over the olive oil.
3. Put the baking sheet into the oven and bake for 15 to 20 minutes, or until the dough is cooked through and the cheese has melted.
4. Serve at once.
2. Cut the pizza dough in half and roll out each piece into a circle about 1/2 cm (1/4 in) thick. Arrange the circles, well spaced apart, on a well greased baking sheet. Spoon half the tomato puree (paste) on to each circle and spread it out. Decorate each circle with half the tomatoes, cheese and anchovy fillets and sprinkle over pepper to taste and half the oregano. Dribble over the olive oil.
3. Put the baking sheet into the oven and bake for 15 to 20 minutes, or until the dough is cooked through and the cheese has melted.
4. Serve at once.
serving amount
2 - 4 servings
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
