This was the original, first-ever Classic Neapolitan Pizza pizza – simplicity at its best! A crunchy, crispy thin crust and classic toppings.
1 12-inch Crispy pizza crust
5 cups cherry tomatoes, halved
1/8 teaspoon salt
2 tablespoons extra virgin olive oil
1 clove garlic, thinly sliced
1 teaspoon dried oregano
Sea salt and freshly ground black pepper
Prepare the pizza crust so it is ready to be topped. Preheat the oven to 475 degrees.
Halve the tomatoes and place in a sieve over a bowl. Press the tomatoes firmly with the back of a spoon to release as much liquid as possible. Sprinkle over the 1/8 teaspoon salt and leave to drain for a further 10 minutes. Brush the base with half of the olive oil. Scatter the cherry tomatoes over the pizza base, leaving a 1/2 to 3/4 inch border uncovered around the edge. Scatter over the garlic slices and oregano.
Cook in the middle of the preheated oven for 10 to 12 minutes or until crispy and golden. Remove from the oven and drizzle with a little more olive oil, season with sea salt and freshly ground black pepper and serve.
Recipe makes 1 12-inch pizza.
Serving size: 1 slice (1/12th of pizza)
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