Pizza Napoletana

  • 420 g ripe tomatoes
  • 50 g cloves of garlic
  • 32 g oregano
  • 160 g Parmesan cheese
Cut the tomatoes and peel the garlic. Top the dough with tomatoes. Spread crushed garlic over tomatoes. Sprinkle oregano and a little olive oil. Bake at 250 for aprox. 20 minutes.