Close

You have no items in your shopping basket.

Pizza alla Napoletana

Pizza alla Napoletana


This combination took us by surprise when we tried it recently at Santa Brigida di Ciro, the great Naples pizza restaurant. To a group of 25 fanatics who had just chomped through a degustazione of various pizze, this uncommon variation was everyone's hands-down winner. Just make sure that your arugula is fresh and potent. Makes 1 pizza

SKU 692-Recipe

Ingredients:

  • 1/4 dough from master pizza dough recipe
  • cornmeal for sprinkling
  • 1/2 cup thin cherry tomato slices (from 4 to 6 tomatoes)
  • 1/4 teaspoon coarse salt
  • 1 heaping tablespoon torn shreds of fresh basil leaves
  • 1 teaspoon extra-virgin olive oil

Directions:

  1. Preheat oven with pizza stone in it to 525 degrees.
  2. Shape a pizza, and let it rise a second time (see instructions in master pizza dough recipe).
  3. When ready to cook, sprinkle a pizza peel with cornmeal. Carefully place the pizza on the paddle. Inside the rim, evenly distribute the slices of cherry tomato. Sprinkle with 1/8 teaspoon of the coarse salt. Sprinkle cornmeal on pizza stone in oven. Slide pizza on to pizza stone. Bake 6 minutes. (If a softer crust is desired, dab rim with moistened brush after 3 minutes, then cook 3 minutes more.) Remove, and immediately scatter the basil over the pizza. Drizzle with the olive oil, and sprinkle on the remaining 1/8 teaspoon of coarse salt. Serve immediately.