in Italy

Pizza topping

Spread the love

Ingredients for 2 servings:

  • 350g tomato(s), peeled and deseeded, or the drained tomatoes from a 400g can
  • 175g mozzarella or Bel Paese or Primula
  • 4 tbsp olive oil
  • Salt
  • Pepper, freshly ground black
  • 1 tbsp basil, chopped fresh
  • 1 tsp oregano, dried
  • 4 tbsp Parmesan

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

alla Nepoletana

Make the pizza dough (see my recipes). Arrange tomatoes and cheese slices on the oiled dough, season well with salt and pepper, and sprinkle with basil and oregano. Drizzle generously with oil. Let rise in a warm place for 15 minutes. Bake the pizza in a preheated oven at 220°C for 15 minutes, then reduce the heat to 180°C and leave in the oven for another 5-10 minutes until cooked through.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Stuffed peppers with tomato sauce and rice

Tarte flambée