Pizza napoletana

Yield: 1 servings

Measure Ingredient
1 Quantity basic pizza dough; (see recipe)
12 tablespoons Passata or chopped tomatoes
4 Cloves garlic; peeled and finely
; chopped
1 Heaped tsp dried oregano
12 tablespoons Olive oil
16 Leaves fresh basil
Salt and pepper

Pre-heat the oven to 220øC/425øF/gas mark 7.

Divide the dough into 6 equal parts. Roll each one out thinly and arrange them on oiled baking sheets. Cover with the tomato, leaving a border of about 3cms (1 1/2inches) around the edges. Sprinkle with the garlic, oregano, the remaining olive oil, the basil and a little salt and pepper.

Bake until the border is crisp and the pizza is well cooked on the border and dry on the bottom (lift up one edge to see under the pizza). Serve at once.

Alternatives:

The topping on a pizza can vary according to taste and availability, but this is the classic recipe for the first pizza recipe ever created. Other toppings can include a selection of different vegetables and mushrooms.

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