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> Pizetta Napolentana |
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| Pizetta Napolentana |
| Yield: 12 portions |
| Ingredients |
Amounts |
| Pizza dough |
2 disks |
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| Toppings |
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| Ripe tomatoes, chopped (after
peeling and deseeding) |
1 lb. |
| Anchovies, chopped |
1-2 oz. |
| Oregano, basil, parsley &
thyme |
1 Tbsp. ea. |
| Mozzarella cheese, shredded |
as needed |
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| Method |
- Mix dough ingredients.
- Prepare individual pizza as demonstrated.
- Top with tomato mixture and mozzarella. Sprinkle with
olive oil.
- Bake in a 500°F. oven for 10 minutes. Serve hot and
immediately.
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