A traditional Italian dish from Naples, Neapolitan Pizzas make a delicious meal, which is both inexpensive and filling.
Serve Neapolitan Pizzas with a crisp green salad and a bottle of dry white Italian wine, such as Orvieto Secco.
2 oz. fresh yeast
½ teaspoon sugar
4 Q. oz. plus
1 tablespoon lukewarm water
8 oz. flour
1 teaspoon salt
2 teaspoons olive oil
2 tablespoons tomato puree
4 medium-sized tomatoes, blanched, peeled, seeded and coarsely chopped
8 oz. Mozzarella cheese, sliced
8 anchovy fillets, cut in half ;’, teaspoon black pepper
2 teaspoons chopped fresh oregano or
1 teaspoon dried oregano
Crumble the yeast into a small bowl. Add the sugar and 1 tablespoon of the water and cream the water and yeast together. Set the bowl aside in a warm, draught-free place for 15 to 20 minutes, or until the yeast mixture is puffed up and frothy.
Sift the flour and salt into a warmed, large mixing bowl. Make a well in the centre and pour in the yeast mixture and the remaining water.
Using your fingers or a spatula, gradually draw the flour into the liquids. Continue mixing until all the flour is incorporated and the dough comes away from the sides of the bowl.
Turn the dough out on to a lightly floured board or marble slab and knead it for about 10 minutes, rcflouring the surface if the dough becomes sticky. The dough should be clastic and smooth.
Rinse, thoroughly dry and lightly grease the large mixing bowl. Shape the dough into a ball and return it to the bowl.
Dust the top of the dough with a little flour and cover the bowl with a clean, damp cloth. Set the bowl in a warm, draught-free place and leave it for 45 minutes to 1 hour, or until the dough has risen and has almost doubled in bulk.
Preheat the oven to very hot
450°F (Gas MARK 8,
1 teaspoon of the olive oil, lightly grease a large baking sheet and set aside.
Turn the risen dough out of the bowl on to a floured surface and knead it for
3 minutes. Cut the dough in half. With a lightly floured rolling pin, roll out each dough half to a circle about
½ inch thick. Carefully arrange the dough circles, well apart, on the prepared baking sheet.
Spoon a tablespoon of tomato puree on to each circle and spread it out with a table knife. Decorate each circle with half of the tomatoes, cheese and anchovy fillets and sprinkle over the black pepper and oregano. Moisten each pizza with the remaining olive oil.
Place the pizzas in the centre of the oven and bake for 15 to 20 minutes, or until the dough is cooked and the cheese has melted. Remove from the oven and transfer the pizzas to a warmed serving dish. Serve immediately.