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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


  • 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


  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.