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Source: The Working Family's Cookbook

Neapolitan Pizza
Here is a classic pizza with bold flavors, lots of tomatoes and garlic and a chewy crust.
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Serves: makes 2 10-inch pizzas
Prep Time: 10 minutes
Cook Time: 15 to 20 minutes
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pizza dough, (see our recipe or use store bought)
2 cups plum tomatoes, canned and coarsely chopped
2 cloves garlic, finely chopped
1 (2-ounce) can anchovies, drained
8 to 10 black olives, thinly sliced
6 to 8 basil leaves
freshly ground pepper
2 tablespoons olive oil

Position two racks in the oven, one in the bottom third and the other in the center. Heat the oven to 450 degrees.

On a floured surface, roll out half the dough into a 10-inch circle. Transfer the dough to a pizza pan or large baking sheet. Pinch up a 1/2-inch rim around the outside edge of the dough. Repeat with the remaining dough to form another pizza.

Combine the tomatoes with the garlic and spread over the pizzas. Arrange the anchovies, olives and basil leaves on top of the tomatoes. Sprinkle with salt and pepper and olive oil.

Bake the pizzas for 15 to 20 minutes, switching shelves halfway through, until the crusts are golden brown.

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