ENJOY YOUR VERY OWN
INTENSE YET DELICATE SLICE OF NAPLES
1. Set oven to 250°C, non-fan if possible.
2. Spoon some passata over your pizza bases.
3. Top with small slices of provolone, then add on some salami slices.
4. Bake directly on the oven shelf for two-three minutes, until the base is golden.
Contents for 2: Two sourdough pizza bases, passata, 200g provolone, approx. 175g salsiccia affumicata salami and your recipe card.
Contents for 4: We’ll send an extra two pizza bases and an extra 200g provolone.
Contents for 6: We’ll send an extra four pizza bases, an extra 400g provolone and approx. 350g salami.
Tip: In Naples, only a subtle spooning of passata is added to allow harmony of all the flavours.
Time: 10 minutes.
Wine: We recommend Montepulciano d’Abruzzo, Gran Sasso.