Pizza Margherita Neapolitan Style

PREP20 minutes
COOK10 minutes
SERVES4 people


4 pizza dough balls

200g polpa di pomodoro

2 tablespoons olive oil

Salt & pepper to taste

50g flour and semolina mix

Olive oil for greasing the pan

200g fior di latte

20g parmigiano

Fresh basil

Olive oil drizzle, to finish


  1. Preheat the oven to 450°F.
  2. In a medium bowl, mix polpa di pomodoro with olive oil, as well as salt and pepper to taste. Set mixture aside.
  3. Sprinkle flour onto the countertop. This ensures your dough will not stick when stretching/rolling it out. Gently stretch the dough by hand or with a rolling pin until the dough forms a circle approximately 12 inches in size.
  4. Using your hands or a cooking brush, coat a very thin layer of olive oil on the bottom of the baking sheet.
  5. Place the pizza dough on the baking sheet and spread 50g of polpa di pomodoro mixture onto the dough.
  6. Add 50g of fior di latte, a generous sprinkle of parmigiano, and fresh basil.
  7. Repeat steps 3 through 6 for each pizza.
  8. Bake at 450°F for 10 minutes.
  9. Drizzle olive oil over pizza, before serving.

Notes: For a crispier pizza, cook for additional time. Keep an eye on it as the pizza will burn quickly.

Store in the refrigerator for up to 3 days at 2-7°C.

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