Neapolitan pizza with olives
Instructions
Turn on oven to 220 degrees.
Brush with oil a baking tray 25 cm in diameter.
On floured work surface roll out the dough and baking tray foderatene.
Press the dough around the edges and slightly rialzatela forming a small recess.
Prick the base with the prongs of the fork and spennellatela with oil.
Put the tomatoes on top and cover with slices of mozzarella and tomato.
Placed here and there bits of anchovy and black olives.
Squirt with two tablespoons of oil.
Sprinkle on plenty of oregano and cook for fifteen or twenty minutes.
Ingredients and dosing for 6 persons
- 1 dose of basic pizza dough (see recipe)
- 4 tablespoons of olive oil
- 400 g of chopped tomato pulp
- 200 g of mozzarella
- 3 perini tomatoes
- 50 g of anchovy fillets in olive oil
- 12 black olives
- Fresh oregano
- = = For Work Surface:
- Flour