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Pizza Napoletana

Pizza Napoletana

Pizza Napoletana

August 10, 2016

Ingredients

  • Pizza dough – 1 recipe
  • Billabongs Crush Tomato with basil
  • Olive oil – 1 tablespoon
  • Salt and pepper – to taste
  • Fresh buffalo or cow milk mozzarella, sliced into thin rounds – 1 pound
  • Olive oil – for drizzling

Makes 2 medium or 4 individual pizzas.

Method

  1. Make the pizza dough according to directions. Set a pizza stone in the oven and preheat to 500°F.
  2. On a lightly floured work surface, roll the dough one-half of the dough into a 13-inch round. Transfer the round to a floured pizza peel. Spread about 1/2 cup of the Billabong crush tomato with basil over the dough, starting in the middle and working in a circular motion outward. Leave a 1-inch border around the edge of the dough.
  3. Lay half of the mozzarella slices evenly over the pizza, sprinkle it with salt and pepper and drizzle with a little bit of olive oil.
  4. Slide the pizza onto the pizza stone and bake until cheese is melted and the crust is cooked through and browned, about 7 to 9 minutes.
  5. Remove from oven, cut into pieces and serve immediately. Repeat with remaining dough

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Get in Touch

  • Billabong Produce
  • Lot 10 Cape Road Jerilderie NSW 2716
  • (03) 5886 1306
  • (03) 5886 1719
  • info@billabongprod.com.au
  • www.billabongprod.com.au

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