Pizza Napoli

Total time: 1hr 50m
Preparation Time: 50m

For 4 people

Nutritional Information

Contains 784 Kcal, 33g Protein, 96g Carbohydrates, 29g Fat


  • Pizza dough
  • 500 g white flour
  • 1.5 tsp salt
  • 0.5 cube yeast (approx. 20 g), crumbled
  • 3.5 dl water
  • 2 tbsp olive oil
  • Tomato sauce
  • 1 tbsp olive oil
  • 1 onions, finely chopped
  • 2 garlic clove, pressed
  • 3 tbsp tomato puree
  • 1 tin chopped tomatoes (approx. 400 g)
  • 0.5 bunch rosemary, finely chopped
  • 0.5 tsp salt
  • 1 pinch sugar
  • Pizza Napoli
  • 300 g mozzarella, torn apart
  • 1 tin pitted black olives (approx. 85 g)
  • 1 tin anchovies (approx. 30 g), rinsed, drained
  • To bake the pizza
  • some basil leaves
  • a little pepper
  • Utensils
  • 2 baking trays (approx. 30 cm in diameter), lined with baking paper

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  • Pizza dough

    Mix the flour and salt in a bowl. Add the yeast, water and oil, mix with a wooden spoon. Knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.
  • Tomato sauce

    Heat the oil in a pan. Sauté the onion and garlic, add the tomato puree and cook briefly. Add the tomatoes, rosemary, sugar and salt, bring to the boil. Simmer the sauce over a medium heat for approx. 20 mins., stirring occasionally, leave to cool.
  • Pizza Napoli

    Divide the dough in half, shape into 2 balls, flatten both pieces a little, roll out into circles on a lightly floured surface, transfer each pizza base to a prepared tray. Spread the tomato sauce over both pizza bases, leaving approx. 1.5 cm free around the edges. Top with the mozzarella, olives and anchovies.
  • To bake the pizza

    Approx. 20 mins. on the bottom shelf of an oven preheated to 240°C. Remove from oven and sprinkle over basil and pepper. Bake the second pizza in exactly the same way.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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