Pizza Napoletana

Pizza Napoletana

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Spread bases with passata and add chopped Mozzarella cheese and anchovy fillets; sprinkle with seasoning and olive oil and bake.
Servings: 10
Calories: 522

Ingredients
 

  • 1.8 lb strong flour
  • 2 tsp salt
  • 4 tbsp yeast
  • 1/2 pint water at 40°C
  • 2 tsp sugar
  • 2 1/2 oz olive oil

pizza topping (passata)

  • 3 1/2 oz chopped onion
  • 3 12/ oz chopped cloves of garlic
  • 4 tbsp olive oil
  • 2.2 lb tomato concassee
  • 2 1/2 oz tomato puree
  • 2 tsp chopped fresh oregano
  • 2 tsp chopped basil
  • 1 bayleaf
  • 1 tsp demerara sugar
  • salt and pepper

Instructions

  • Sift the flour and salt into a warmed bowl.
  • Dissolve the yeast and sugar in the water and mix into the flour to form a soft dough.
  • Knead thoroughly, replace in the bowl, cover with a cloth and allow to prove in a warm place for 1 hour.
  • Knead the oil into the dough and allow to prove slowly before rolling out for use.

pizza topping (passata)

  • Sweat the chopped onion and garlic in olive oil.
  • Add the remainder of the ingredients and simmer for 1 hour until a smooth consistency is obtained, then season to taste.

Notes

  • When cooked the passata may be liquidised to obtain a smooth consistency.
  • Divide the dough into ten, roll out each piece into a circle 15 cm in diameter and place onto an oiled baking sheet.
  • Spread each base with 100 g passata, leaving 1.5 cm space around the edges, then top with the pizza ingredients.
  • Sprinkle with olive oil and bake in the oven at 240°C for 10 minutes until crisp but not dry. Serve hot.
Calories: 522 kcal
Carbohydrates: 88 g
Protein: 14 g
Fat: 14g
Saturated Fat: 2 g
Sodium: 1261 mg
Potassium: 1200 mg
Fiber: 7 g
Sugar: 14 g
Vitamin A: 1567 IU
Vitamin C: 26 mg
Calcium: 75 mg
Iron: 7 mg
Dishes Bread, Pizza
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