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.

Pizza Margherita

• 300 g tomatoes
• 35 g olives
• 140 g Mozzarella cheese
• 55 g Parmesan chesse
• 22 g oregano

Slice tomatoes. Top dough with tomatoes and spread sliced Mozarella on top. Sprinkle with oregano and olives, then with grated Parmesan chsse. Bake in preheated oven at 250 for about 20 minutes.

Pizza Quattro Stagioni

• 90 g tomatoes
• 80 g courgettes
• 30 g onions
• 72 g salami
• 60 g prawns
• 220 g anchovies
• 120 g mussels
• 185 g Mozzarella cheese
• 12 g parsley
• 12 g oregano

Spread chopped tomatoes, courgettes, salami and anchovies on one quarter of the pizza base each. Next sprinkle the chopped oregano onto the tomato and the salami. Spread the prawns and mussels on top of the anchovies, then put the parsley on the courgettes and the onion rings on the salami. Now top the whole pizza with the sliced and grated Mozzarella. Bake in preheated oven at 180 for 15-20 minutes.

Pizza Andrea Doria

• 260 g tomatoes
• 50 g olives
• 60 g onions
• 40 g garlic
• 420 g anchovies
• 45 g Mozzarella cheese
• 16 g sage

Cover the dough with tomatoes, then spread the whole and chopped anchovies over the tomatoes. Top with save leave and olives. Now put the cloves or garlic and onion rings on the pizza and sprinkle with Mozzarella. Bake in preheated oven at 220 for 20-25 minutes.