Neapolitan style tomato pizza

Frying the pizza base in olive oil is the traditional way to make pizza fritta, a street food classic from Naples. It gives the base a beautifully light and crisp texture.

For the Pizza Base:
125 g organic plain flour
70 ml lukewarm water
25 ml extra virgin olive oil
1 tsp dried yeast
½ tsp sea salt
4 tbsp olive oil, for frying

For the Basil Pesto:
25 g fresh basil leaves
30 g vegetarian Parmesan cheese
50 ml olive oil, plus 2 tbsp for cooking
10 g pine nuts
1 clove garlic, finely chopped

For the Topping:
200 g organic heritage tomatoes, various shapes and colours
1 tbsp tomato puree
1 tbsp passata
1 buffalo mozarella, thinly sliced
12 fresh basil leaves

View the full recipe at The Circus Gardener’s Kitchen →