Pizza Alla Napoletana

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.