Pizza Napoletana


  • 1 1/2 (350 g) diced canned tomatoes, with juice
  • 4 ounces (120 G) mozzarella cheese, thinly sliced or shredded
  • 10-12 salt-cured anchovy fillets
  • 1 Tablespoon extra-virgin olive oil


  1. Preheat oven to 450 F
  2. Stretch doughball as per instructions on bag
  3. Spread tomatoes evenely over the dough, leaving a 1/2 inch (1-cm) border all around
  4. Top with mozzarella, anchovies, and capers
  5. Sprinkle with the oregano
  6. bake for 10-15 minutes, until the crust is crisp and golden brown and the mozzarella is bubbling and beginning to brown
  7. Serve hot and enjoy!!

Oven time and temperatures may vary, these are guidelines only.

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