Pizza with Calabrian chilies, fresh mozzarella and fresh basil 

The Neapolitan pizza is an extremely versatile product of Italian gastronomy and owes its fortune in the world to the possibility of being seasoned according to one's tastes and choosing practically any type of filling. Although the ways to garnish a pizza are almost countless, the ingredients that can never be missing on a real Neapolitan artisan pizza are tomato, mozzarella, oil, oregano or basil.

The tomato is an integral part of the centuries-old history of this typical Italian dish and thanks to its richness in organic acids, carotene, vitamin C and potassium makes the Neapolitan pizza a simple and balanced meal. Precisely for this reason the choice of tomato is an important step to prepare a quality pizza that is faithful as much as possible to the standards of the Italian culinary tradition. Here are the tips of Pizza Fra Diavolo to help you understand which tomato to use for a real Neapolitan pizza.

Peeled tomatoes: they are the variety of tomato most used to season a Neapolitan pizza and tradition has it that they are broken up and drained of excess water before going to season the dough. These tomatoes have in fact the characteristic of being scalded in water to be skinned and are then immersed without peel in the sauce and packaged in a jar.

Tomato puree: it is the easiest and most functional choice, since it is purchased ready-made and the tomato is already previously chopped, cooked and bottled. The tomato puree is particularly indicated for its dense consistency and for a Neapolitan pizza with short cooking and is often enriched in the aroma with spices and herbs.

Fresh cherry tomatoes: they are generally cut into fillets or chunks and placed on the dough raw. Their characteristic is that during cooking they tend to caramelize and therefore become sweeter. The fresh tomato can also be pureed and drained before cooking your Neapolitan pizza.

The San Marzano tomato of the Sarnese-Nocerino countryside is the variety widely most appreciated by chefs and pizza makers for the realization of a Neapolitan pizza, as it lends itself excellently to the transformation into peeled and cooking without losing its characteristic sweet and sour taste. In addition to being one of the best tomatoes to taste in my recipes, San Marzano is a versatile vegetable and exceptionally rich in pulp and from its processing you get the best peeled tomatoes for a Neapolitan pizza.

Many green peppers for a Calabrian pizza that will leave you speechless!

Ingredients

SALT TO TASTE

300 GRAMS BREAD DOUGH

200 GRAMS SPICY GREEN CHILI PEPPER

250 GRAMS TOMATO 

ANCHOVIES IN SALT

1 EXTRA VIRGIN OLIVE OIL to taste

Preparation 

For the spicy pizza recipe start by dipping the anchovies in cold water for about 30 minutes, drain, rinse, remove entrails and bone and cut them into chunks. Wash the tomatoes, cut them in half, remove some of the vegetable water and seeds, then cut them into small pieces. Follow the same process for chili peppers. Pour 4 tablespoons of oil into a pan, put the anchovies, let them cook for a few minutes, then add the chilies and tomatoes and cook the spicy pizza dressing for another 30 minutes over low heat.

Note

The baked fried pizza, which after cooking is "dried" with the diffused heat to obtain a different consistency; The dish arrives hot and fragrant, divided into wedges and ready to bite.