The Napoletana

Name: The Napoletana ( La Napoletana)
Cuisine: Italy
Ingredients: about 8 tablespoons passata; 3 oz (75 g) mozzarella cheese, chopped; salt and pepper; 1½ oz (40 g) canned anchovy fillets, drained and chopped, or 1½ oz (40 g) anchovy paste; 2 tablespoons olive oil

3. La Napoletana

Preparation info

Difficulty
Medium

Appears in

Italian Regional Cookery

By Valentina Harris

Published 1990

About

This is the only pizza which traditionally uses anchovy.

Ingredients

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

Europe
Italy
Pescatarian
Pizza
Mediterranean

Method

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