Neapolitan Pizza
Neapolitan Pizza
Four small crisp pizzas topped Naples-style with plum tomatoes, capers, anchovies, basil and oregano — no cheese needed.
Prep: 20 minutes · Cook: 20 minutes
What Is Neapolitan Pizza?
A cheese-free pizza in the old Neapolitan marinara tradition: small rounds of dough topped with plum tomatoes seasoned with oregano, capers, anchovies and basil, baked hot and crisp.
Why Make Neapolitan Pizza?
- The original Naples pizza — no cheese required
- Capers and anchovy pack the tomato with flavour
- Individual pizzas mean crisp edges for everyone
- A pantry topping mixed in one bowl
- Vegan-adaptable by skipping the anchovy
Unico Products Used in This Recipe
Ingredients
- 450 g pizza dough (1 lb)
- 398 mL plum tomatoes (canned, drained (14 oz))
- 1/4 tsp oregano (chopped)
- 3 tbsp olive oil
- 1 tbsp capers (drained and chopped)
- 4 anchovy fillets (drained and chopped)
- 4 basil leaves (chopped)
- salt and pepper (to taste)
Instructions
- Preheat the oven to 450F (230C).
- Place the tomatoes in a bowl with the oregano, a pinch of salt and the oil.
- Chop the drained capers and anchovies together with the basil leaves; add to the bowl and season to taste.
- Divide the dough into four and press into rounds on greased baking trays, building up the edges slightly to contain the topping.
- Spread with the tomato mixture.
- Bake in the hot oven for 20 minutes, until crisp and golden.
Cooking Tips
- Build up the rim of each round to hold the juicy topping
- Drain the tomatoes well before mixing
- Chop capers, anchovies and basil together for an even scatter
- Bake at a full 450F for a crisp base
- Drizzle with extra oil at the table
Frequently Asked Questions About Neapolitan Pizza
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1. Why is there no cheese on this pizza?
It follows the old marinara style of Naples — tomato, herbs and anchovy were the original toppings.
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2. Can I add mozzarella anyway?
Of course — scatter some on for the margherita direction; the base recipe doesn't need it.
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3. Can I make one large pizza instead of four?
Yes — press the dough into one large round and add a few minutes to the bake.
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4. What makes the topping so flavourful?
Capers, anchovies and basil chopped together season the tomatoes intensely.
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5. How do I store leftovers?
Refrigerate up to 2 days; recrisp in a hot oven, never the microwave.
Cooking Guides & Tips
- Pizza Sauce vs Pasta Sauce: What's the Difference? Why pizza sauce and pasta sauce aren't interchangeable — and how to use, or swap, each.
Neapolitan Pizza Made Simple
Neapolitan Pizza proves the original needs no cheese at all. Unico tomatoes, capers and anchovies carry centuries of Naples flavour onto each small crisp round.