Neapolitan-Style Pizza

Handmade pizza dough topped with plum tomatoes, fresh mozzarella, parmesan, and aromatic herbs, baked until crispy and golden.

Baking Vegetarian Dinner Italian Pizza

Estimated Nutrition

Calories

1542.7

kcal / serving

3085.4 kcal total

Carbs

179.1g

per serving

358.2 g total

Fat

62.3g

per serving

124.5 g total

Protein

66.4g

per serving

132.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Fresh Yeast

Dairy

Parmesan Cheese

Freshly grated

140

Mozzarella

Roughly chopped

Taleggio

Grated

GrainsCereals

500

Strong Plain Flour

Plus extra for dusting

Liquids

325

Water

Lukewarm

Meat

slice

Speck

slice

Prosciutto

NutsSeeds

tsp

Salt

For the dough

pinch

Salt

To taste for topping

pinch

Black Pepper

Freshly ground

piece

Basil Leaves

Fresh

tsp

Oregano

Dried

sprig

Rosemary

Chopped

OilsFats

tbsp

Extra Virgin Olive Oil

Vegetables

300

Canned Plum Tomatoes

Squashed slightly

piece

Garlic Clove

Finely chopped

0.5

piece

Courgette

Sliced

0.25

piece

Aubergine

Sliced

handful

Rocket Leaves

Method

Preheat the oven to 250°C.

Mix the flour, salt, and yeast dissolved in water to form a dough.

Shape the dough into a ball and rest it under a cloth for 5 minutes.

Knead the dough, split into two balls, and leave to rise in a warm place for 30 minutes.

Season squashed tomatoes with salt and pepper in a bowl.

Spread the dough into thin rounds and place on baking sheets sprinkled with breadcrumbs.

Apply tomato sauce, olive oil, parmesan, herbs, mozzarella, and desired toppings.

Bake for 7 minutes until cooked through.

Drizzle with olive oil and serve immediately.