This most iconic of pizzas is topped with tomato sauce, fresh mozzarella, and basil leaves, the colors of the Italian flag. This recipe first appeared in our May 2013 issue with Keith Pandolfi's article The Gold of Naples.
- 1 recipe Naples-style pizza dough
- Fine semolina, for dusting
- 1 recipe Naples-style pizza sauce
- 1 lb. fresh mozzarella, thinly sliced
- 16 fresh basil leaves
- Olive oil, to taste