Pizza Napoletana

The traditional pizza flavour, fresh tomato, garlic, basil and oregano base. With mozzarella slices topped off with olives anchovies and a scatter of capers and basil leaves.
Cooking Time: 12 minutes. Preparation time 15 minutes using pre made pizza bases or 2 hours if making pizza bases. Makes: 4 serves


  • 375g of pizza dough rolled onto 2 oiled trays or 2 large pizza bases

For the tomato topping either:

  • 3 large ripe fresh tomatoes, fresh tomatoes, blanched, peeled and very finely chopped
  • ¼ tsp salt
  • freshly ground black pepper
  • 1 tbsps fresh oregano chopped or 1 teaspoon dry oregano leaves
  • 2 medium garlic cloves crushed


  • 2 tbsps pizza sauce


  • 2 tbsps extra virgin olive oil plus a little to drizzle
  • 1 cup grated mozzarella
  • 14 thin slices of mozzarella from a mozzarella ball
  • 1 45g tin Always Fresh anchovy fillets -drained
  • 1 cup Always Fresh pitted Kalamata olives -drained
  • 1 tbsp Always Fresh capers -drained

To serve

  • a few fresh basil leaves


  1. Make the pizza dough following this recipe.

Or set up your premade pizza bases on large ovenproof trays.

  1. Brush the bases with a little olive oil.
  2. If your making the tomato topping, place a small wire sieve over a bowl, add the chopped tomato, sprinkle with salt, allow to sit for 10 minutes to draw out some of the water.
  3. Throw out the liquid in the bowl and add the drained tomato, tomato paste, oregano, garlic and a grind or 2 of black pepper. Mix well and spread thinly over the bases. (If your using pizza sauce just spread it)
  4. Arrange the slices of mozzarella, Kalamata olives, capers and anchovies on the pizzas.
  5. Bake the pizzas for 10 to 12 minutes. Until golden browned cooked through and bubbling.
  6. Serve immediately scattered with basil leaves.