Neapolitan Pizza

Neapolitan Pizza

Tracey Wilkinson

Ingredients:

  • 6 ounces heirloom cherry tomatoes
  • 3 basil (Sprigs)
  • 1 shallots
  • 6 ounces fresh mozzarella (thinly sliced)
  • 2 pizza crust
  • 1-ounce marinara sauce
  • 1 ounce shaved Parmesan cheese
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoon Extra Virgin Olive Oil
  • 1 tablespoon Neapolitan Herb Aged Balsamic Vinegar
  • 2 ounces baby arugula

Directions:

  1. Preheat oven to 400F
  2. Half Shallots, tomatoes and mozzarella.
  3. Over medium heat and add 1 tsp. olive oil and shallots. Cook until soft (2-3 minutes). Remove pan from burner.
  4. Place flatbreads directly on oven rack and bake until slightly crisp, 5 minutes.
  5. Spread marinara on each flatbread. Top with mozzarella halves and half the Parmesan. Add tomatoes, shallot strips, and a pinch of red pepper flakes (to taste). Bake until crust is lightly browned and cheese is bubbly and melted, 13-16 minutes. Rest pizzas 2 minutes.
  6. Whisk balsamic vinegar and olive oil in a medium mixing bowl. Add arugula and toss to coat. Season with a pinch of salt and pepper.
  7. Garnish salad and pizzas with fresh basil leaves, remaining Parmesan, and remaining red pepper flakes.
  8. Enjoy!

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