The Pizza Romano, a variation of the Neapolitan pizza, distinguishes itself primarily through the inclusion of mozzarella while omitting capers.
However, some enthusiasts may opt to include capers for an extra burst of flavor, enhancing its overall taste.
Ingredients:
- 2 pizza dough balls
- 14 ounces (about 1.5 cups) Passata
- 2 teaspoons dried oregano
- Extra virgin olive oil
- Salt
- 16 Anchovy fillets
Instructions:
- Preheat your oven to 410°F.
- Roll out each pizza dough ball to approximately a 12-inch diameter and place them on a pre-greased baking tray or pizza tray.
- Spread Passata evenly on the pizza bases and generously drizzle olive oil over both.
- Arrange anchovies evenly on the pizzas, and top with sliced or torn mozzarella pieces.
- Bake in the oven for ten to fifteen minutes until the crust is golden and the cheese is melted.
- Serve immediately and enjoy your Pizza Romano.
Buon Appetito!
