Kneading your way to pizza perfection? You’re in the right place. We’ve gathered 18 authentic Neapolitan recipes that bring the soul of Italy right to your kitchen. Whether you’re craving classic comfort or a cheesy masterpiece, these pizzas promise delicious adventures. Let’s fire up the oven and dive into these mouthwatering creations—your next favorite slice awaits!
Classic Margherita Neapolitan Pizza
Simple, fresh, and timeless—this pizza celebrates quality ingredients with minimal fuss. It’s the perfect canvas for a quick weeknight dinner or a casual gathering with friends. You’ll love the bright tomato flavor paired with creamy mozzarella and fragrant basil.
Serving: 2 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1 ball of pizza dough (store-bought or homemade, about 12 ounces)
– A couple of tablespoons of extra-virgin olive oil
– ½ cup of crushed San Marzano tomatoes (canned is fine)
– A couple of pinches of kosher salt
– 4 ounces of fresh mozzarella cheese, torn into small pieces
– A handful of fresh basil leaves
– A dusting of all-purpose flour for the work surface
Instructions
1. Preheat your oven to 500°F with a pizza stone or baking sheet inside for at least 30 minutes to get it screaming hot.
2. Lightly dust your counter with all-purpose flour and stretch the pizza dough into a 12-inch round—don’t use a rolling pin, as hand-stretching keeps the crust airy.
3. Brush the dough with a tablespoon of extra-virgin olive oil to prevent sogginess from the tomatoes.
4. Spread the crushed San Marzano tomatoes evenly over the dough, leaving a ½-inch border for the crust.
5. Sprinkle a couple of pinches of kosher salt over the tomatoes to enhance their natural sweetness.
6. Scatter the torn fresh mozzarella pieces on top, spacing them out to allow for even melting.
7. Carefully transfer the pizza to the preheated stone or baking sheet using a pizza peel or the back of a baking sheet.
8. Bake for 8–10 minutes until the crust is puffed and charred in spots and the cheese is bubbly and slightly browned.
9. Remove the pizza from the oven and immediately top with fresh basil leaves and a final drizzle of extra-virgin olive oil.
10. Let it cool for 2 minutes before slicing to set the cheese and prevent a soggy crust.
Get ready for a crisp, chewy crust with a tender crumb and vibrant, tangy tomato sauce. The fresh basil adds a peppery aroma that cuts through the richness of the melted mozzarella. For a fun twist, serve it with a side of chili oil or a simple arugula salad dressed in lemon juice.
Traditional Neapolitan Marinara Pizza
Let’s make a classic Neapolitan marinara pizza that’s all about simplicity and bold flavors. This traditional pie skips the cheese to let the tangy tomato sauce and aromatic garlic shine through. You’ll need just a few quality ingredients and a hot oven for that perfect charred crust.
Serving: 2 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– A ball of pizza dough (store-bought or homemade, about 12 ounces)
– A cup of crushed San Marzano tomatoes
– A couple of garlic cloves, thinly sliced
– A splash of extra virgin olive oil
– A pinch of dried oregano
– A pinch of sea salt
– A pinch of red pepper flakes (optional)
Instructions
1. Preheat your oven to 500°F with a pizza stone or baking sheet inside for at least 30 minutes to get it scorching hot.
2. On a lightly floured surface, stretch the pizza dough into a 12-inch circle, being careful not to tear it—this helps create an airy crust.
3. Spread the crushed tomatoes evenly over the dough, leaving a ½-inch border for the crust.
4. Scatter the sliced garlic cloves over the tomatoes, then drizzle with the olive oil.
5. Sprinkle the oregano, sea salt, and red pepper flakes (if using) over the top.
6. Transfer the pizza to the preheated stone or sheet and bake for 8-10 minutes, until the crust is puffed and charred in spots.
7. Remove from the oven and let it cool for 2 minutes before slicing—this prevents the toppings from sliding off.
Zesty and vibrant, this pizza boasts a crisp, chewy crust with a tangy tomato base that’s perfectly balanced by the savory garlic. Serve it hot with a sprinkle of fresh basil or a drizzle of more olive oil for an extra burst of flavor, making it ideal for a quick weeknight dinner or a rustic appetizer.
Neapolitan Pizza with Fresh Mozzarella and Basil
This Neapolitan pizza delivers authentic Italian flavor with minimal fuss. Think crispy, charred crust, gooey fresh mozzarella, and bright basil. You’ll need a pizza stone and a very hot oven for the best results.
Serving: 2 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1 ball of store-bought pizza dough (about 1 pound)
– A good glug of extra virgin olive oil
– A couple of cloves of garlic, minced
– A 28-ounce can of whole San Marzano tomatoes
– A pinch of kosher salt
– A ball of fresh mozzarella, torn into chunks
– A handful of fresh basil leaves
– A dusting of semolina flour for the peel
Instructions
1. Place your pizza stone on the middle oven rack and preheat to 500°F for at least 45 minutes.
2. While the oven heats, stretch your dough ball on a lightly floured surface into a 12-inch round. Tip: Let the dough’s weight do the stretching—don’t force it thin.
3. Dust a pizza peel generously with semolina flour and transfer the stretched dough onto it.
4. Crush the San Marzano tomatoes by hand into a bowl and mix with the minced garlic, a pinch of salt, and a glug of olive oil.
5. Spread about ¾ cup of the tomato sauce thinly over the dough, leaving a ½-inch border.
6. Scatter the torn mozzarella chunks evenly over the sauce.
7. Carefully slide the pizza from the peel onto the hot stone in the oven. Bake for 8-10 minutes until the crust is puffed and charred in spots.
8. Remove the pizza from the oven using the peel. Immediately top with fresh basil leaves and another drizzle of olive oil. Tip: Tear the basil by hand to prevent bruising and add it hot out of the oven for maximum aroma.
9. Let the pizza rest for 2 minutes before slicing. Tip: Use a sharp pizza wheel or chef’s knife for clean cuts through the crispy crust.
Out of the oven, the crust should be soft and chewy inside with a satisfyingly crisp, blistered exterior. The fresh mozzarella melts into creamy pools against the bright, tangy tomato sauce. For a twist, add a drizzle of hot honey or a sprinkle of chili flakes right before serving.
Authentic Neapolitan Pizza with San Marzano Tomatoes
Unbelievably simple yet incredibly flavorful, this pizza relies on just a few high-quality ingredients. Use a pizza stone for that signature crisp crust.
Serving: 2 | Pre Time: 90 minutes | Cooking Time: 10 minutes
Ingredients
– 2 cups of 00 flour
– 1 cup of warm water (about 110°F)
– A packet of active dry yeast
– A big pinch of salt
– A 28-ounce can of San Marzano tomatoes
– A couple of fresh mozzarella balls, torn
– A splash of extra virgin olive oil
– A few fresh basil leaves
Instructions
1. Combine the 2 cups of 00 flour, 1 cup of warm water, the packet of yeast, and the big pinch of salt in a large bowl.
2. Knead the dough by hand for 10 minutes until it’s smooth and elastic. Tip: The dough should feel tacky but not sticky.
3. Place the dough in an oiled bowl, cover it with a damp towel, and let it rise at room temperature for 1 hour.
4. While the dough rises, crush the 28-ounce can of San Marzano tomatoes by hand in a bowl.
5. Preheat your oven with a pizza stone inside to 500°F for at least 30 minutes.
6. Divide the risen dough into two equal balls on a floured surface.
7. Stretch one dough ball by hand into a 12-inch round, leaving the edges slightly thicker.
8. Transfer the stretched dough to a floured pizza peel.
9. Spread half of the crushed San Marzano tomatoes evenly over the dough, leaving a 1-inch border.
10. Tear half of the fresh mozzarella balls and scatter the pieces over the tomatoes.
11. Drizzle a splash of extra virgin olive oil over the top.
12. Slide the pizza onto the preheated stone and bake for 8-10 minutes until the crust is puffed and charred in spots. Tip: Rotate the pizza halfway through for even cooking.
13. Remove the pizza from the oven and immediately top it with a few fresh basil leaves. Tip: Adding basil after baking preserves its bright flavor.
14. Repeat steps 7-13 with the remaining dough and ingredients.
Just out of the oven, the crust is crisp and chewy with a subtle char, while the tomatoes offer a sweet, tangy balance. Serve it whole on a cutting board for a rustic, shareable meal.
Neapolitan Pizza with Anchovies and Capers
Zesty and savory, this Neapolitan pizza brings bold Mediterranean flavors to your kitchen. With anchovies and capers, it’s a salty, umami-packed twist on the classic. Perfect for a quick weeknight dinner or casual gathering.
Serving: 2 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1 ball of pizza dough (store-bought or homemade)
– A couple of tablespoons of tomato sauce
– A handful of shredded mozzarella cheese
– 4-5 anchovy fillets
– A tablespoon of capers, drained
– A drizzle of olive oil
– A pinch of dried oregano
– A sprinkle of salt (optional, as anchovies are salty)
Instructions
1. Preheat your oven to 500°F with a pizza stone or baking sheet inside for at least 30 minutes to get it hot.
2. On a floured surface, stretch the pizza dough into a 12-inch circle.
3. Spread the tomato sauce evenly over the dough, leaving a half-inch border.
4. Sprinkle the shredded mozzarella cheese on top of the sauce.
5. Arrange the anchovy fillets and capers over the cheese.
6. Drizzle olive oil over the pizza and sprinkle with dried oregano.
7. Carefully transfer the pizza to the preheated stone or baking sheet.
8. Bake for 8-10 minutes, until the crust is golden and the cheese is bubbly.
9. Remove from the oven and let it cool for 2 minutes before slicing.
What you get is a crispy, chewy crust with a salty punch from the anchovies and briny capers. Serve it with a side salad to balance the richness, or try adding a squeeze of lemon for a bright finish.
Neapolitan Pizza with Prosciutto and Arugula
Savor the perfect blend of crispy, chewy crust, salty prosciutto, and peppery arugula in this classic Neapolitan-style pizza. It’s a crowd-pleaser that comes together fast for a weeknight treat or impressive dinner party centerpiece. Follow these steps for a restaurant-quality pie at home.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1 pound of pizza dough, store-bought or homemade
– 1 cup of crushed San Marzano tomatoes
– 8 ounces of fresh mozzarella cheese, torn into small pieces
– 4 ounces of thinly sliced prosciutto
– A big handful of fresh arugula
– A couple of tablespoons of extra virgin olive oil
– A pinch of flaky sea salt
– A sprinkle of freshly ground black pepper
Instructions
1. Preheat your oven to 500°F with a pizza stone or baking sheet inside for at least 30 minutes to get it screaming hot.
2. On a lightly floured surface, stretch the pizza dough into a 12-inch round, leaving the edges slightly thicker for a puffy crust.
3. Spread the crushed tomatoes evenly over the dough, leaving a ½-inch border bare for the crust.
4. Scatter the torn mozzarella pieces over the tomatoes.
5. Drizzle a tablespoon of olive oil over the top and season with a pinch of flaky sea salt and black pepper.
6. Carefully transfer the pizza to the preheated stone or baking sheet using a pizza peel or the back of a baking sheet dusted with cornmeal to prevent sticking.
7. Bake for 8–10 minutes until the crust is golden brown and the cheese is bubbly and slightly browned in spots.
8. Remove the pizza from the oven and let it cool on a wire rack for 2 minutes to prevent a soggy bottom.
9. Top the hot pizza with the sliced prosciutto and fresh arugula.
10. Finish with another drizzle of olive oil and an extra crack of black pepper.
Nothing beats the contrast of the warm, melty cheese against the cool, crisp prosciutto and arugula. The crust should be charred in spots with a satisfying chew. For a twist, add a squeeze of lemon juice over the arugula or serve with a side of chili oil for dipping.
Neapolitan Pizza with Sausage and Peppers
Hearty and satisfying, this Neapolitan-style pizza brings together savory sausage and sweet peppers on a crisp, chewy crust. Perfect for a casual dinner or game day gathering, it delivers big flavor with minimal fuss.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 pound of pizza dough (store-bought or homemade)
– A couple of tablespoons of olive oil
– 1 cup of your favorite pizza sauce
– 2 cups of shredded mozzarella cheese
– 1/2 pound of Italian sausage, casings removed
– 1 bell pepper, thinly sliced (any color you like)
– A sprinkle of dried oregano
– A pinch of red pepper flakes (optional, for heat)
Instructions
1. Preheat your oven to 475°F with a pizza stone or baking sheet inside for at least 30 minutes to get it hot.
2. On a lightly floured surface, stretch the pizza dough into a 12-inch circle.
3. Brush the dough with a tablespoon of olive oil to prevent sogginess.
4. Spread the pizza sauce evenly over the dough, leaving a 1-inch border for the crust.
5. Sprinkle half of the mozzarella cheese over the sauce.
6. In a skillet over medium-high heat, cook the Italian sausage until browned and crumbled, about 5-7 minutes.
7. Add the sliced bell pepper to the skillet and cook until softened, about 3-4 minutes.
8. Drain any excess grease from the sausage and pepper mixture.
9. Scatter the sausage and peppers evenly over the pizza.
10. Top with the remaining mozzarella cheese, oregano, and red pepper flakes if using.
11. Carefully transfer the pizza to the preheated stone or sheet and bake for 12-15 minutes, until the crust is golden and the cheese is bubbly.
12. Let the pizza cool for 5 minutes before slicing to set the cheese.
Right out of the oven, this pizza boasts a crisp, slightly charred crust with a tender, chewy interior. The savory sausage pairs beautifully with the sweet, caramelized peppers, all melded together by gooey mozzarella. For a fun twist, drizzle with a bit of hot honey or serve alongside a simple arugula salad tossed in lemon vinaigrette.
Neapolitan Pizza with Mushrooms and Truffle Oil
Oozing with earthy flavors, this Neapolitan pizza combines savory mushrooms with luxurious truffle oil. It’s a restaurant-quality dish you can make at home with simple techniques. Perfect for a cozy night in or impressing guests.
Serving: 2 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1 pound of pizza dough (store-bought or homemade)
– 1 cup of sliced cremini mushrooms
– 1/2 cup of shredded mozzarella cheese
– 1/4 cup of tomato sauce
– 2 tablespoons of olive oil
– 1 tablespoon of truffle oil
– A pinch of salt
– A sprinkle of fresh basil leaves
Instructions
1. Preheat your oven to 475°F with a pizza stone or baking sheet inside for at least 30 minutes to get it hot.
2. On a floured surface, stretch the pizza dough into a 12-inch circle, keeping the edges slightly thicker for a classic crust.
3. Spread the tomato sauce evenly over the dough, leaving a 1-inch border around the edges.
4. Sprinkle the shredded mozzarella cheese on top of the sauce.
5. Arrange the sliced cremini mushrooms evenly over the cheese.
6. Drizzle 1 tablespoon of olive oil over the mushrooms and sprinkle a pinch of salt.
7. Carefully transfer the pizza to the preheated pizza stone or baking sheet using a pizza peel or floured cutting board.
8. Bake for 8-10 minutes, until the crust is golden brown and the cheese is bubbly.
9. Remove the pizza from the oven and let it cool for 2 minutes on a wire rack to prevent sogginess.
10. Drizzle the truffle oil over the hot pizza just before serving.
11. Garnish with fresh basil leaves.
Rustic and aromatic, this pizza delivers a crispy crust with tender mushrooms and a rich truffle finish. The truffle oil adds a decadent touch that elevates the earthy flavors. Serve it sliced with a side salad for a complete meal, or enjoy it as a standout appetizer at gatherings.
Neapolitan Pizza with Artichokes and Olives
Ditch the takeout menus—this Neapolitan-style pizza brings authentic Italian flavors to your kitchen with minimal fuss. Artichokes and briny olives create a sophisticated topping combo that’s surprisingly simple to pull off. You’ll need about an hour from start to crispy finish.
Serving: 2 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1 pound of store-bought pizza dough, room temp
– A generous half-cup of crushed San Marzano tomatoes
– A couple of artichoke hearts from a jar, roughly chopped
– A handful of pitted Kalamata olives, sliced
– A big handful of shredded mozzarella cheese
– A splash of extra-virgin olive oil
– A pinch of dried oregano
– A sprinkle of coarse sea salt
Instructions
1. Preheat your oven to 500°F with a pizza stone or baking sheet inside for 30 minutes—this ensures a crispy crust.
2. On a floured surface, stretch the dough into a 12-inch circle; if it springs back, let it rest 5 minutes.
3. Spread the crushed tomatoes evenly over the dough, leaving a ½-inch border.
4. Scatter the mozzarella cheese over the tomatoes.
5. Top with the chopped artichokes and sliced olives.
6. Drizzle with olive oil and sprinkle with oregano and sea salt.
7. Transfer the pizza to the hot stone using a floured peel or back of a baking sheet.
8. Bake for 8–10 minutes until the crust is golden and cheese is bubbly with brown spots.
9. Let it cool on a rack for 2 minutes before slicing to prevent a soggy bottom.
Vibrant and satisfying, this pizza boasts a chewy, charred crust that contrasts with the tender artichokes and salty olives. For a twist, add a drizzle of chili oil after baking to kick up the heat, or pair it with a crisp arugula salad for a complete meal.
Neapolitan Pizza with Burrata and Cherry Tomatoes
Finally, a pizza that’s as simple as it is stunning. Forget the fuss—this Neapolitan-style pie lets the quality of a few ingredients shine. Fresh burrata and sweet cherry tomatoes make it a showstopper.
Serving: 2 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1 ball of pizza dough (store-bought or homemade, about 12 ounces)
– A couple of tablespoons of extra-virgin olive oil
– 1/2 cup of your favorite pizza sauce
– A handful of fresh basil leaves
– 8 ounces of fresh burrata cheese
– A pint of cherry tomatoes, halved
– A pinch of flaky sea salt
– A splash of balsamic glaze for drizzling
Instructions
1. Preheat your oven to 500°F with a pizza stone or baking sheet inside for at least 30 minutes to get it screaming hot.
2. On a lightly floured surface, stretch the pizza dough into a 12-inch round—don’t worry about perfect circles, rustic is better here.
3. Brush the dough lightly with a tablespoon of olive oil to prevent sogginess.
4. Spread the pizza sauce evenly over the dough, leaving a 1-inch border for the crust.
5. Tear the burrata into chunks and scatter it over the sauce, along with the halved cherry tomatoes.
6. Slide the pizza onto the preheated stone and bake for 8–10 minutes, until the crust is puffed and charred in spots.
7. Remove the pizza from the oven and immediately top with fresh basil leaves and a pinch of flaky sea salt.
8. Drizzle with the remaining olive oil and a splash of balsamic glaze just before serving.
Really, the magic is in the contrast: the crisp, chewy crust gives way to creamy, cool burrata and juicy tomatoes. Serve it straight from the oven with a cold beer for the ultimate weeknight treat—leftovers are rare, but it’s just as good cold the next day.
Neapolitan Pizza with Spicy Calabrian Salami
Zesty and fiery, this Neapolitan pizza brings authentic Italian heat to your kitchen. Calabrian salami adds a spicy kick that balances beautifully with the simple, fresh toppings. You’ll love the crispy yet chewy crust that’s characteristic of true Neapolitan style.
Serving: 2 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1 ball of pizza dough (store-bought or homemade)
– A couple of tablespoons of tomato sauce
– A handful of fresh mozzarella, torn into pieces
– About 10 slices of spicy Calabrian salami
– A drizzle of extra virgin olive oil
– A pinch of sea salt
– A sprinkle of fresh basil leaves
Instructions
1. Preheat your oven to 500°F with a pizza stone inside for at least 30 minutes to get it scorching hot.
2. On a lightly floured surface, stretch the pizza dough into a 12-inch circle, being careful not to tear it.
3. Spread the tomato sauce evenly over the dough, leaving a 1-inch border for the crust.
4. Distribute the torn mozzarella pieces across the sauce.
5. Arrange the Calabrian salami slices on top of the cheese.
6. Drizzle the olive oil over the pizza and sprinkle with sea salt.
7. Transfer the pizza to the preheated stone and bake for 8-10 minutes, until the crust is golden and the cheese is bubbly.
8. Remove from the oven and immediately top with fresh basil leaves.
9. Let the pizza cool for 2 minutes before slicing to prevent the cheese from sliding off.
Warm from the oven, this pizza boasts a charred, blistered crust with a soft, airy interior. The spicy salami melds with the creamy mozzarella and tangy tomato sauce for a bold flavor punch. Try serving it with a cold beer or a simple arugula salad to cut through the richness.
Neapolitan Pizza with Fresh Clams and Garlic
Mouthwatering and surprisingly simple, this Neapolitan pizza brings coastal flavors to your kitchen. Fresh clams and garlic create a briny, aromatic topping that pairs perfectly with a crisp, chewy crust. You’ll impress guests with minimal effort.
Serving: 2 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1 pound of pizza dough, store-bought or homemade
– A couple of tablespoons of extra-virgin olive oil
– 4 cloves of garlic, thinly sliced
– 1 pound of fresh littleneck clams, scrubbed clean
– A splash of dry white wine, about 1/4 cup
– A handful of fresh parsley, chopped
– A pinch of red pepper flakes
– 8 ounces of fresh mozzarella, torn into pieces
Instructions
1. Preheat your oven to 500°F with a pizza stone or baking sheet inside for at least 30 minutes to get it screaming hot.
2. Stretch the pizza dough on a floured surface into a 12-inch round, keeping the edges slightly thicker for a classic crust.
3. Brush the dough lightly with a tablespoon of olive oil, leaving a 1-inch border bare.
4. Scatter the torn mozzarella evenly over the oiled area.
5. In a large skillet over medium-high heat, heat the remaining olive oil and sauté the garlic slices for 30 seconds until fragrant but not browned.
6. Add the clams and white wine to the skillet, cover, and steam for 3-5 minutes until the clams just open; discard any that don’t open.
7. Remove the clams from their shells with a fork, reserving a few in shells for garnish, and strain the cooking liquid to remove grit.
8. Arrange the clam meat and whole clams over the mozzarella on the dough, then drizzle with 2 tablespoons of the strained cooking liquid for extra flavor.
9. Sprinkle the chopped parsley and red pepper flakes evenly over the top.
10. Carefully transfer the pizza to the preheated stone using a peel or inverted baking sheet, and bake for 8-10 minutes until the crust is golden and the cheese is bubbly.
11. Let the pizza rest for 2 minutes before slicing to prevent a soggy bottom. Just out of the oven, this pizza boasts a crackly crust with a tender, chewy interior. The briny clams and garlic meld with creamy mozzarella for a savory bite. Serve it with a crisp salad to balance the richness.
Neapolitan Pizza with Eggplant and Ricotta
This Neapolitan pizza swaps classic toppings for creamy ricotta and roasted eggplant. Think crispy crust, melty cheese, and savory-sweet veg in every bite. It’s a simple upgrade that feels totally gourmet.
Serving: 2 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 pound of pizza dough (store-bought or homemade)
– A couple of tablespoons of olive oil
– 1 medium eggplant, sliced into ¼-inch rounds
– A pinch of salt
– ½ cup of ricotta cheese
– A splash of balsamic vinegar
– 1 cup of shredded mozzarella cheese
– A handful of fresh basil leaves
Instructions
1. Preheat your oven to 475°F with a pizza stone or baking sheet inside for at least 30 minutes to get it hot.
2. Brush the eggplant slices with a tablespoon of olive oil and sprinkle with salt on both sides.
3. Roast the eggplant on a baking sheet at 475°F for 10 minutes until tender and lightly browned, flipping halfway through.
4. Stretch the pizza dough into a 12-inch circle on a floured surface.
5. Transfer the dough to a piece of parchment paper for easy handling.
6. Spread the ricotta evenly over the dough, leaving a ½-inch border for the crust.
7. Top with the roasted eggplant slices in a single layer.
8. Sprinkle the shredded mozzarella over the eggplant.
9. Drizzle the remaining olive oil and balsamic vinegar over the top.
10. Slide the pizza (on the parchment) onto the preheated stone or sheet.
11. Bake at 475°F for 10–12 minutes until the crust is golden and the cheese is bubbly.
12. Remove from the oven and let it cool for 2 minutes.
13. Tear the basil leaves and scatter them over the pizza.
14. Slice and serve immediately.
Ultimately, you get a crispy, chewy crust with creamy ricotta and tender eggplant that caramelizes in the oven. The balsamic adds a tangy kick, and fresh basil brightens it all up. Try it with a side salad for a complete meal.
Neapolitan Pizza with Zucchini and Goat Cheese
Tired of the same old pizza? This Neapolitan-style pie swaps heavy meats for fresh zucchini and tangy goat cheese, delivering a lighter yet satisfying meal that comes together fast. It’s perfect for a weeknight dinner or casual entertaining when you want something impressive without the fuss.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1 pound of pizza dough (store-bought or homemade)
– A couple of medium zucchini, thinly sliced into rounds
– 4 ounces of fresh goat cheese, crumbled
– 1 cup of your favorite pizza sauce
– A generous handful of fresh basil leaves, torn
– A splash of extra-virgin olive oil
– A pinch of salt and freshly ground black pepper
– A dusting of all-purpose flour for rolling
Instructions
1. Preheat your oven to 500°F with a pizza stone or baking sheet inside for at least 30 minutes to get it screaming hot.
2. On a lightly floured surface, stretch or roll the dough into a 12-inch round. Tip: Don’t overwork it—keep it relaxed for a chewy crust.
3. Spread the pizza sauce evenly over the dough, leaving a ½-inch border around the edges.
4. Arrange the zucchini slices in a single layer over the sauce, overlapping slightly.
5. Sprinkle the crumbled goat cheese evenly on top.
6. Drizzle with a splash of olive oil and season with a pinch of salt and pepper.
7. Carefully transfer the pizza to the preheated stone or sheet. Bake for 8–10 minutes until the crust is golden and crisp and the cheese is lightly browned.
8. Remove from the oven and immediately scatter the torn basil leaves over the top. Tip: Adding basil after baking keeps it vibrant and aromatic.
9. Let the pizza cool for 2–3 minutes before slicing. Tip: Use a pizza cutter or sharp knife for clean cuts through the tender zucchini.
Vibrant and fresh, this pizza boasts a crisp, chewy crust with creamy goat cheese melting into the tender zucchini. The basil adds a peppery finish that brightens every bite. Serve it alongside a simple arugula salad for a complete meal, or slice it into smaller pieces as an elegant appetizer at your next gathering.
Neapolitan Pizza with Pesto and Sun-Dried Tomatoes
Kick your pizza night up a notch with this vibrant Neapolitan-style pie. It swaps traditional sauce for bright pesto and adds chewy sun-dried tomatoes for a sweet-tangy punch. You’ll get that signature charred, blistered crust with minimal fuss.
Serving: 2 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1 ball of store-bought pizza dough (about 1 lb)
– A good glug of olive oil (about 2 tbsp)
– A generous half-cup of your favorite basil pesto
– A big handful of shredded mozzarella cheese (about 1 1/2 cups)
– A small handful of grated Parmesan cheese (about 1/4 cup)
– A couple of ounces of sun-dried tomatoes (packed in oil), roughly chopped
– A pinch of flaky sea salt
Instructions
1. Place a pizza stone or heavy baking sheet on the middle oven rack and preheat your oven to 500°F for at least 30 minutes.
2. On a lightly floured surface, stretch the dough into a 12-inch round. Tip: Don’t use a rolling pin—gently stretch with your knuckles for an airier crust.
3. Transfer the dough to a piece of parchment paper.
4. Brush the entire surface with the olive oil, going all the way to the edges.
5. Spread the pesto evenly over the dough, leaving a 1-inch border bare.
6. Sprinkle the mozzarella cheese evenly over the pesto.
7. Scatter the sun-dried tomatoes and Parmesan cheese on top.
8. Carefully slide the parchment with the pizza onto the hot stone or baking sheet.
9. Bake for 8-10 minutes, until the crust is puffed and deeply golden with some charred spots. Tip: For extra crispness, broil for the final 30-60 seconds, watching closely.
10. Remove from the oven and immediately sprinkle with the flaky sea salt. Tip: Let it rest for 2 minutes before slicing to prevent a soggy bottom.
11. Slice and serve.
Bubbly, blistered crust gives way to a chewy, tender interior. The pesto stays vibrantly herbal against the rich, melted cheeses and the intense sweetness of the tomatoes. For a fun twist, top slices with a drizzle of chili oil or a few fresh arugula leaves right after baking.
Neapolitan Pizza with Pancetta and Caramelized Onions
Just when you thought pizza couldn’t get better, this Neapolitan-style pie with pancetta and caramelized onions proves otherwise. It’s a perfect balance of salty, sweet, and savory that’ll make you forget all about delivery.
Serving: 4 | Pre Time: 45 minutes | Cooking Time: 15 minutes
Ingredients
– A ball of store-bought pizza dough (or about 1 lb of homemade dough)
– A couple of tablespoons of olive oil
– A medium yellow onion, thinly sliced
– A pinch of sugar
– About 4 oz of pancetta, diced
– A cup of shredded mozzarella cheese
– A half cup of tomato sauce
– A sprinkle of fresh basil leaves
Instructions
1. Preheat your oven to 500°F with a pizza stone or baking sheet inside for at least 30 minutes.
2. Heat 1 tbsp of olive oil in a skillet over medium heat, then add the sliced onion and a pinch of sugar.
3. Cook the onion for 15-20 minutes, stirring occasionally, until golden brown and caramelized; remove from heat and set aside.
4. In the same skillet, cook the diced pancetta over medium heat for 5-7 minutes until crispy, then drain on paper towels.
5. On a floured surface, stretch the pizza dough into a 12-inch round.
6. Brush the dough with the remaining olive oil to prevent sogginess.
7. Spread the tomato sauce evenly over the dough, leaving a 1-inch border.
8. Top with the shredded mozzarella cheese, caramelized onions, and crispy pancetta.
9. Carefully transfer the pizza to the preheated stone and bake for 10-12 minutes until the crust is golden and cheese is bubbly.
10. Remove from the oven and sprinkle with fresh basil leaves.
Kick back and enjoy the crispy, chewy crust paired with the rich flavors. The caramelized onions add a sweet depth that contrasts beautifully with the salty pancetta, making this pizza a standout for any gathering. Serve it with a simple arugula salad to cut through the richness.
Neapolitan Pizza with Shrimp and Lemon Zest
Pizza night gets a coastal upgrade with this Neapolitan-style pie. Fresh shrimp and bright lemon zest bring a light, summery twist to the classic. It’s surprisingly simple to pull off at home.
Serving: 2 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1 pound of raw, peeled shrimp (the bigger, the better)
– 1 ball of store-bought pizza dough (about 16 ounces)
– A half cup of your favorite pizza sauce
– A couple of handfuls of shredded mozzarella cheese
– A tablespoon of olive oil
– The zest from one whole lemon
– A pinch of red pepper flakes
– A sprinkle of salt
Instructions
1. Preheat your oven to its highest setting, ideally 500°F, with a pizza stone or baking sheet inside.
2. Pat the shrimp completely dry with paper towels to prevent a soggy crust.
3. Toss the dry shrimp with 1 tablespoon of olive oil, a pinch of salt, and the red pepper flakes.
4. On a floured surface, stretch the pizza dough into a 12-inch round.
5. Carefully transfer the dough to a piece of parchment paper.
6. Spread the half cup of pizza sauce evenly over the dough, leaving a 1-inch border.
7. Sprinkle the handfuls of mozzarella cheese over the sauce.
8. Arrange the seasoned shrimp in a single layer on top of the cheese.
9. Slide the parchment with the pizza onto the preheated stone or sheet.
10. Bake for 8-10 minutes, until the crust is puffed and charred in spots and the shrimp are pink and opaque.
11. Remove the pizza from the oven and immediately zest the entire lemon directly over the hot pie.
12. Let the pizza rest for 2 minutes before slicing.
Fresh from the oven, the crust is delightfully chewy with those signature charred bubbles. The lemon zest cuts through the richness, making each bite bright and balanced. Try serving it with a simple arugula salad dressed in lemon juice for a complete meal.
Neapolitan Pizza with Figs and Gorgonzola
Haven’t we all craved that perfect sweet-savory combo? This Neapolitan pizza delivers with ripe figs and tangy Gorgonzola on a crisp, chewy crust. It’s a showstopper that’s surprisingly simple to pull off.
Serving: 2 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1 ball of store-bought pizza dough (about 12 oz)
– A couple of tablespoons of cornmeal for dusting
– A splash of extra-virgin olive oil
– 1/2 cup of your favorite pizza sauce
– 4 fresh figs, sliced thin
– 1/2 cup of crumbled Gorgonzola cheese
– A handful of fresh arugula
– A drizzle of balsamic glaze
Instructions
1. Preheat your oven to 500°F with a pizza stone or baking sheet inside for at least 30 minutes to get it screaming hot.
2. On a lightly floured surface, stretch the dough into a 12-inch circle. Tip: Don’t use a rolling pin—gently pull with your hands for an airier crust.
3. Dust a pizza peel or inverted baking sheet with cornmeal, then transfer the dough onto it.
4. Brush the dough with a thin layer of olive oil, leaving a 1-inch border around the edges.
5. Spread the pizza sauce evenly over the oiled area.
6. Scatter the sliced figs and crumbled Gorgonzola over the sauce.
7. Slide the pizza onto the preheated stone or sheet. Bake for 8–10 minutes, until the crust is golden and the cheese is bubbly. Tip: Rotate halfway through for even cooking.
8. Remove from the oven and let it cool for 2 minutes on a wire rack to prevent sogginess.
9. Top with fresh arugula and a drizzle of balsamic glaze. Tip: Add the arugula after baking to keep it crisp.
Delight in the contrast of creamy Gorgonzola and juicy figs against the charred, chewy crust. The peppery arugula and sweet balsamic cut through the richness beautifully. Serve it sliced thin as an appetizer or pair with a crisp salad for a light dinner.
Summary
Savor the authentic taste of Naples right in your kitchen with these 18 incredible pizza recipes. We hope this roundup inspires you to fire up the oven and try a new favorite. Don’t forget to leave a comment telling us which recipe you loved most, and please share this delicious inspiration with your fellow foodies on Pinterest!