Napoli Recipe
Tomato Sauce + Garlic + Fresh & Smoked Mozzarella + Arugula + Parmesan + Black Pepper + Olive Oil
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough & prep
Tomato sauce
Cheeses & topping
Method
Dough & prep
- 1
preheat and prepare
Preheat oven to 500°F (260°C) with a pizza stone or heavy baking sheet inside for at least 30 minutes. If using a pizza steel, preheat similarly. Lightly dust a work surface with 1 tablespoon all-purpose flour. If using refrigerated dough, allow it to come to room temperature 30–60 minutes before shaping.
- 2
shape dough
Gently stretch or roll the dough into a 10–12 inch round, leaving a slightly thicker rim for the crust. Transfer to a piece of parchment or a well-floured pizza peel.
- 3
Brush the outer 1/2 inch of the rim lightly with 1 tablespoon olive oil to promote browning.
Tomato sauce
- 4
make quick sauce
In a small bowl combine 1 cup crushed San Marzano tomatoes, 1 minced garlic clove, 1 teaspoon extra-virgin olive oil, 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 1/2 teaspoon dried oregano. Stir thoroughly and taste; adjust salt. This sauce is meant to be bright and not watery — if very watery, drain 1–2 tablespoons of liquid before using.
- 5
Spread about 1/2 to 2/3 cup of the sauce evenly over the shaped dough, leaving the oiled rim exposed. Use the back of a spoon to thinly and evenly coat the surface — avoid over-saucing to keep the crust crisp.
Cheeses & topping
- 6
assemble cheese
Distribute the 6 oz fresh mozzarella evenly across the sauced dough in small piles. Scatter the 3 oz smoked mozzarella pieces to provide smoky pockets — keep pieces moderate in size so they melt evenly. Thinly slice 1 clove fresh garlic and scatter the slices sparingly across the pizza (they will mellow and toast).
- 7
bake
Using the pizza peel or parchment, slide the pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 7–10 minutes, rotating once halfway, until the crust is blistered and golden and cheeses are melted and slightly browned. Baking time will vary with oven and stone; watch closely after 6 minutes.
- 8
finish and dress
Remove pizza from oven and transfer to a cutting board. Immediately sprinkle 2 tablespoons finely grated Parmigiano-Reggiano evenly over the hot pizza. Toss 2 cups fresh arugula with 1/8 teaspoon salt and 1 teaspoon extra-virgin olive oil, then mound the arugula over the center of the pizza. Finish with 1/4 teaspoon freshly cracked black pepper. Optionally drizzle another 1/2 teaspoon olive oil over the arugula and crust.
- 9
Slice into 6–8 slices and serve hot so the cheeses remain melty and the arugula slightly wilted from residual heat.