Neapolitan Pizza Recipes

March 14, 2015

In Naples, the pizza isn't just a technical achievement—it's an art form, a sacrament, and a birthright. These 9 expert pizza and appetizer recipes were featured in the story The Gold of Naples.

Pizza Margherita (Tomato, Basil, and Mozzarella Pizza)

Pizza Margherita (Tomato, Basil, and Mozzarella Pizza)

This most iconic of pizzas is topped with tomato sauce, fresh mozzarella, and basil leaves, the colors of the Italian flag.Todd Coleman
Butternut Squash and Smoked Mozzarella Pizza (Pizza del Papa)

Butternut Squash and Smoked Mozzarella Pizza (Pizza del Papa)

Antonio Starita, the owner of Pizzeria Starita in Naples, served this butternut squash-topped pizza to Pope John Paul II.Todd Coleman
Fried Pizza with Marinara Sauce (Pizza Montanara Starita)

Fried Pizza with Marinara Sauce (Pizza Montanara Starita)

This signature pizza of both Naples' Starita and New York City's Don Antonio pizzerias is at first fried, then slathered in a rich marinara sauce before it is quickly baked to melt the mozzarella.Todd Coleman
Walnut Pesto and Zucchini Pizza (Pizza Noci e Zucchini)

Walnut Pesto and Zucchini Pizza (Pizza Noci e Zucchini)

Creamy walnut sauce is paired with golden pan-fried zucchini and smoked mozzarella on this Neapolitan-style pizza.Todd Coleman
Pistachio and Mortadella Pizza (Pizza Pistacchio e Mortadella)

Pistachio and Mortadella Pizza (Pizza Pistacchio e Mortadella)

A buttery pistachio puree bolsters this mortadella and mozzarella pizza.Todd Coleman
Rachetta (Racket-Shaped Pizza with Mushrooms and Tomatoes)

Rachetta (Racket-Shaped Pizza with Mushrooms and Tomatoes)

A portion of the crust for this pizza is stuffed with earthy roasted mushrooms to mimic a tennis racket handle.Todd Coleman
Ham and Cheese Calzone (Calzone di Prosciutto e Ricotta)

Ham and Cheese Calzone (Calzone di Prosciutto e Ricotta)

This hefty calzone is stuffed with ricotta and two types of cured pork, and topped with a tangy tomato sauce.Todd Coleman
Fried Dough with Arugula and Grape Tomatoes (Angioletti Fritti con Rucola e Pomodori)

Fried Dough with Arugula and Grape Tomatoes (Angioletti Fritti con Rucola e Pomodori)

A bright and simple salad adds fresh contrast to fried strips of pizza dough.Todd Coleman
Spaghetti Fritters with Ham and Smoked Mozzarella (Frittatine di Pasta)

Spaghetti Fritters with Ham and Smoked Mozzarella (Frittatine di Pasta)

Coiled strands of spaghetti soak up a creamy sauce in these delectable fried ham and cheese fritters.Todd Coleman
Naples-Style Pizza Dough

Pasta da Pizza (Naples-Style Pizza Dough)

The secret to making this pizza dough is to let it slowly rise in the refrigerator for 48 hours--that's what gives it its deep flavor and tender structure.Todd Coleman

Latest

Support Our Small Food Producers and Buy Direct
Bean Eaters Unite! “Cool Beans” Author Joe Yonan on Why He Loves Legumes
How to Help Your Favorite Restaurants Through the COVID Closures
9 Livestream Culinary Classes to Upgrade Your Quarantine Cooking
Bake Our 25th Anniversary Cake
The Best Miso Soup is Only 4 Ingredients Away
10 Recipes to Cook with Frozen Peas
Teff Carrot Cake with Cream Cheese Frosting
Five Ways that COVID-19 Has Rocked the Food Industry