Neapolitan Pizza

Pizza Napoletana

Cooking With Nick Stellino
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Ingredients:

1 recipe Pizza Dough
½ cup Pizza Sauce
6-8 Anchovy Fillets, chopped
1 cup diced fresh Tomatoes
1 cup grated Mozzarella cheese
½ pound Fresh Mozzarella cheese, diced
½ teaspoon dried Oregano
¼ teaspoon freshly ground Black Pepper

Related Recipes

Makes 2 14” Pizzas
Printable Version
Prepare the Pizza Dough. Prepare the Pizza Sauce.
Preheat the oven to 500 degrees. If you are using a pizza stone, place it on a lower shelf and preheat it with the oven. If you are using pizza pans, arrange the racks near the center of the oven. If the fresh mozzarella was packed in water, drain it on paper towels while you prepare the other ingredients.
Pat or roll one piece of dough into a 14" round. Place the thin round onto a wooden pizza peel or pan generously dusted with flour or cornmeal. Spread evenly with ¼ cup sauce. Top with half of the anchovy fillets and sprinkle evenly with half of the diced tomatoes, grated and fresh mozzarella. Season with oregano and freshly ground black pepper.
If you are using a pizza stone, slide the pizza directly on to the preheated stone and cook the pizzas one at a time. Alternately, simply place the prepared pizza in its pan on a middle rack. Bake the pizzas in the preheated oven for 8-10 minutes, until brown, crisp and bubbly. Remove the pizza from the oven, let rest for 1-2 minutes and then slice into wedges and serve. To make a second pizza, repeat the steps with the remaining ingredients.
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