Pizza Napoletana

Name: Pizza Napoletana
Prep time: 20 min
Cook time: 14 min
Total time: 34 min
Cuisine: Italian
Ingredients: 600 g Pizza dough, room temperature; 300 g Tomato, crushed; 200 g Mozzarella, torn; 40 g Anchovy, drained; 30 g Caper, rinsed; 2 g Oregano, dried; 20 g Olive oil; 2 g Salt

Pizza Napoletana · ready in 34 min · 4 servings · 597 kcal per serving · medium · 8 ingredients

This Italian anchovy and caper pizza is the classic meaning of alla napoletana outside Naples, bright with tomato, creamy mozzarella, and salty sea savor.

Prep: 20 min
Cook: 14 min
Total: 34 min
Serves: 4
kcal: 597
Difficulty: medium

Italian Main dishes High-protein (25 g+)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

600 gPizza dough, room temperature
300 gTomato, crushed
200 gMozzarella, torn
40 gAnchovy, drained
30 gCaper, rinsed
2 gOregano, dried
20 gOlive oil
2 gSalt

Equipment

oven, mixing bowl, spoon, baking tray, oven mitt, pizza stone, parchment paper, cutting board, spatula, pizza cutter, serving board

Instructions

Mise en place
Gather the measured dough, tomato, mozzarella, anchovy, caper, oregano, oil, and salt with a scale, bowl, spoon, tray, and oven mitts. · 5 min
What to look for: All ingredients are measured and tools are within reach.
Heat oven
Heat the oven to 260°C / 500°F with a tray or stone inside so the base meets fierce heat before the topping is added. · 15 min
What to look for: The oven is fully hot and the tray or stone is heated through.
Prepare tomato
Crush the tomato in a bowl, stir in salt and oregano, and keep the sauce loose rather than cooked for a brighter pizza flavor. · 3 min
What to look for: The tomato is slightly chunky, glossy, and evenly seasoned.
Shape dough
Stretch the dough on parchment into 2 thin rounds, leaving a slightly thicker rim and avoiding heavy pressure in the center. · 5 min
What to look for: Each round is thin in the center with a raised outer edge.
Dress pizza
Spread tomato thinly over each round, scatter torn mozzarella, anchovy, and caper, then finish with olive oil. · 3 min
What to look for: The toppings are sparse enough that patches of tomato remain visible.
Bake pizza
Bake 1 pizza at a time on the hot tray until the rim is puffed, the cheese bubbles, and the underside is spotted brown. · 14 min
What to look for: The crust is blistered, the mozzarella is bubbling, and the base has brown spots.
Serve hot
Serve the pizzas hot, cutting them just before eating so the tomato stays lively and the anchovy caper saltiness remains vivid. · 1 min
What to look for: The pizza is sliced while the cheese is still soft and glossy.

Nutrition (per serving)

kcal	597
Protein	27 g
Carbohydrates	79 g
of which sugars	4 g
Fat	19 g
of which saturated	7 g
Fibre	4 g
Sodium	1793 mg

Nutri-ScoreC

Allergens

Contains: gluten, milk, fish

Storage and reheating

Fridge: up to 3 days
Freezer: yes, up to 2 months
Reheat slices in an oven at 180°C / 356°F until the base is crisp and the cheese is hot.

Ingredient substitutions

Pizza dough

Neapolitan pizza dough: Use the same weight and keep it at room temperature before shaping.

Tomato

Crushed tomato: Choose plain tomato with no herbs or sweeteners added.

Mozzarella

Low moisture mozzarella: Use when you want less moisture on the pizza surface.

Anchovy

Salted anchovy: Rinse briefly and use a little less because salted anchovy is stronger.

Caper

Anchovy: Use only if caper is unavailable, since the flavor becomes more marine and less tangy.

Oregano

Fresh oregano: Use more fresh oregano because it is less concentrated than dried oregano.