Pizza Alla Napoletana

Tart à La Napolitaine

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

In the south of Italy, particularly in Naples and its vicinity, all kinds of flat tarts are called “pizze.” The one I give is among the most popular. There are also savoury “pizze” made with the same dough as bread, spread out on a large round tin and covered with fillets of anchovy, sliced tomatoes, sliced black olives, slices of Mozzarella cheese, sprinkled with chopped marjoram, covered with oil and baked in a moderate oven for 30 minutes.


  • Puff pastry or short crust
  • 6 ozs. of sour milk (when it has become solidified)
  • ozs. of sweet almonds, including 3 bitter almonds
  • 2 ozs. of sugar, just under 1 oz. of flour
  • 1 whole egg, and 1 yolk
  • 1 gill of milk, a flavouring of either lemon or vanilla, according to taste.


Put the milk, the sugar, flour and 1 egg in a saucepan and stir until the mixture begins to thicken. Remove from the fire and, after a few minutes, add the yolk of egg and the flavouring. Then stir in the sour milk and the almonds, previously blanched and skinned, and pounded in a mortar. Line a tart dish with the puff pastry or short crust, thinly rolled out, put the mixture on it, cover with another thin sheet of pastry and decorate with small pieces of pastry, cut in fancy shapes. Brush over with the yolk of an egg, and bake in a moderate oven for 25 to 30 minutes, till the pastry is a golden colour. This is served cold, and sprinkled with a little sugar.