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Recipe by Emporion
Neapolitan pizza is a culinary specialty typical of the city of Naples. Its origins date back to 1889, when the pizzaiolo Raffaele Esposito created the first Margherita pizza in honor of the Queen consort of Italy, Margherita of Savoy. Neapolitan pizza is distinguished by its thin and soft base, topped with peeled tomatoes, buffalo mozzarella, basil, oregano and extra virgin olive oil. It is cooked in a wood-fired oven at high temperature for a few minutes, until it reaches the right golden color. Neapolitan pizza became a UNESCO Intangible Cultural Heritage of Humanity in 2017.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 3: Chop the tomatoes and place them in a bowl with the oregano, salt, oil, capers, basil leaves and anchovy fillets cut into small pieces
Step 2 of 3: Roll out the dough in a well-greased baking tray, trying to form a small border so that the topping does not spill out, and place the prepared mixture on top
Step 3 of 3: Bake in a preheated oven at 220 degrees for about 30 minutes or until the dough is golden and crisp
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In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving485 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 4,750 kJ1,135 kcal | 980 kJ234 kcal |
| Fat | 37.79 g | 7.8 g |
| of which saturated fatty acids | 14.49 g | 2.99 g |
| Carbohydrates | 159.11 g | 32.84 g |
| of which sugars | 10.32 g | 2.13 g |
| Fibre | 7.9 g | 1.63 g |
| Protein | 35.03 g | 7.23 g |
| Salt | 3.88 g | 0.8 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
