The Napoletana

3. La Napoletana

Preparation info
    • Difficulty


Appears in
Italian Regional Cookery

By Valentina Harris

Published 1990

  • About

This is the only pizza which traditionally uses anchovy.


  • about 8 tablespoons passata
  • 3 oz (75 g) mozzarella cheese, chopped


Pre-heat the oven to gas mark 9, 475°F (240°C).

Spread the passata all over the pizza, leaving a 1 inch (2.5