Pizza Napoletana (con Acciughe)
Pizza Napoletana
The anchovy pizza from Naples — pizza napoletana, topped with tomato sauce, anchovies, capers, olives and oregano. This is the pizza that preceded the margherita — the classic "pizza of the poor" as made by Neapolitan street vendors. Do not confuse with generically "Neapolitan style" — this specific topping combination is what Neapolitans call "napoletana".
- Total
- 35 min
- Serves
- 4
- Level
- Medium
Prep 15 min · Cook 20 min
Ingredients
Method
Prepare 24-hour cold-fermented Neapolitan dough. Bring to room temperature 2–3 hours before baking.
About 4 min
Preheat oven with stone to maximum for 1 hour.
About 9 min
Stretch dough to 30cm disc.
About 9 min
Spread tomato sauce; add mozzarella; place anchovies, capers and olives over; drizzle EVOO; scatter oregano.
About 9 min
Bake 8 minutes until charred and puffed. The anchovies will partially melt into the cheese. Serve immediately.
About 3 min
Nutrition per serving (estimate)
- Calories
- 520
- Protein
- 24 g
- Carbs
- 68 g
- Fat
- 18 g
- Fibre
- 3 g
- Sugar
- 6 g
- Sodium
- 1100 mg
Contains: gluten, dairy, fish
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Recipe by Boon Tools.