Napoli sauce based pizzas

Pepperoni.      Prawn & Rocket.     Traditional.     Margherita.            Ham & Pineapple.    Greek.

You cant go wrong with a classic Napoli based Pizza. With a great dough, and full of flavour Napoli sauce anything else you add only enhances the deliciousness of the base.

Napoli Based Pizzas


  • 1 portion pizza dough*
  • 1/4 cup Napoli Napoli sauce
  • optional toppings (see below)
  • 1/3 cup pizza cheese (either mozzarella or pizza blend)


  1. Preheat pizza oven or oven* as hot as it will go
  2. Roll out pizza dough onto baking paper to the size of a dinner plate
  3. Top with Napoli sauce, your choice of toppings, and cheese
  4. Leaving pizza on baking paper place in pizza oven (or on pizza stone/tray) and cook for 5 minutes
  5. Remove baking paper from underneath pizza
  6. Continue to cook for another 5-10 minutes or until cheese begins to bubble and base begins to brown underneath

*all Napoli based pizzas go well with dried chilli flakes and fresh lemon wedges


If using a regular oven, place pizza stone or tray in the oven to preheat to assist with creating a crispy base.

Pepperoni: pepperoni to cover (10-15 pieces)


Ham & Pineapple: shredded ham (quality smoked ham from the deli rolled up and sliced thinly works well), tinned pineapple in syrup to cover

ham pinapple

Prawn & rocket: 10 green prawn cut into thirds, capsicum, halved cherry tomatoes, Spanish onion. To serve, add fresh rocket and lemon wedges- image not available yet

Traditional: 6 slices of Salami cut in half, 1/3 capsicum sliced, 4 mushrooms sliced, pizza cheese

capsicum pepperoni 2

Margherita: 6 mini Roma tomatoes cut in half, basil leaves to cover, a sprinkle of pizza cheese then top with fresh mozzarella when cooked.

Greek: 100g chicken breast cubed (pre-cooked), handful feta, 2 handfuls of silverbeet, 1Tbs caramelised onion, optional extra veggies eg cooked sweet potato, capsicum, mushroom, pine nuts


*all Napoli based pizzas go well with dried chilli flakes and fresh lemon wedges




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