La Pizza Napoletana

Pizza Napoletana


Preparation info

  • Difficulty


  • Makes


    Single Pizzas

Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

Although pizzas can be topped with all kinds of savouries, the Napoletana is the much-loved classic recipe - the first pizza ever created, and named after the city where it is believed to have first been made: Naples. It is interesting that although the original recipe, and the concept of this Italian speciality, have become a global phenomenon over the years, the name of the baker or cook who first created it has seemingly been forgotten.


  • 1 quantity pizza dough
  • 30 ml/2 tbsp passata/bottled strained tomatoes or chopped fresh tomatoes
  • 4 garlic cloves, finely chopped
  • 7.5 ml/1 ½ tsp dried oregano
  • 60 ml/4 tbsp olive oil, plus extra for greasing
  • 18 fresh basil leaves
  • sea salt and ground black pepper
  • green salad, to serve (optional)


  1. Preheat the oven to 220°C/425°F/Gas 7 and lightly oil two baking sheets. Divide the dough into six equal pieces. Roll or press out each piece thinly and transfer to the baking sheets.

  2. Cover thinly with the passata or chopped tomatoes, leaving a border of 2.5cm/1in around the edges.

  3. Sprinkle each pizza with the garlic, oregano, olive oil, basil and a little salt and ground black pepper.

  4. Bake for 5-10 minutes until the border is crisp and well cooked and the pizzas are dry underneath (lift up one edge to check). Serve immediately, with some salad leaves on the side, if you like.