Neapolitan Pizza (Pizza Napoletana)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1/2 quantity bread dough or 450 g/1 lb frozen bread dough 125 ml/4 fl oz passata 1 tablespoon chopped fresh oregano
12 canned anchovy fillets, drained and halved lengthwise salt and freshly ground black pepper 175 g/6 oz shredded mozzarella cheese
about 1-1/2 tablespoons olive oil



1 Make the bread dough according to the recipe or thaw the frozen dough. When it has risen, punch down and roll out on a floured surface into a 30 cm/12 in round. Place it on an oiled pizza pan or small baking sheet, stretching the dough out and leaving the edge slightly thicker.
2 Spread with passata, leaving the edge clear. Sprinkle with oregano and arrange the anchovy fillets on top. Season with salt and a good grinding of pepper. Scatter the mozzarella on top. Brush the edge with oil and drizzle about 1 tablespoon over the topping. Cover with a clean cloth and stand in a warm place for about 25-30 minutes until it has doubled in thickness.
3 Meanwhile, place a pizza brick, terracotta tiles or solid metal plate on the middle shelf of the oven. Preheat the oven to 250 C/475 F/gas mark 8, allowing twice as long as usual for the oven to heat. When the pizza has risen, bake it on the heated base for about 10-12 minutes until the crust is brown and the pizza sounds hollow when the base of the pan is tapped. Serve hot.

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