Neapolitan

Name: Neapolitan
Yield: 0 serving
Cuisine: Accompaniment
Ingredients: 8.00 anchovy fillets; 45.00 ml tomato sauce; 3.00 tomatoes peeled; 150.00 g mozzarella cheese; sea salt and freshly ground black pepper; 4.00 fresh thyme chopped; 12.00 olives black, pitted, halved

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Fish/Seafood

By Food24 November 03 2009

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Ingredients (7)

8.00	anchovy fillets
45.00 ml	tomato sauce
3.00	tomatoes — peeled
150.00 g	mozzarella cheese
	sea salt and freshly ground black pepper
4.00	fresh thyme — chopped
12.00	olives — black, pitted, halved

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Method:

1. Cut anchovy fillets lengthways into 3-4 thin strips, and cover with plastic wrap to prevent drying out. Anchovy fillets may also be soaked in milk, to remove the salty, strong flavour.
2. Brush deep-pan pizza dough (see recipe) with herb oil; then spread tomato sauce evenly over base using a wooden spoon.
3. Thickly slice skinned tomatoes and place on top of sauce. Season each layer with salt and freshly ground black pepper. Top with sliced mozzarella cheese and fresh thyme.
4. Make a lattice on top with anchovies, and place an olive in each diamond shape. Bake in a preheated oven at 200 ºC for 30 to 35 minutes.