Every time I’ve traveled to Napoli, I’ve come home thinking about the same thing: that thin, floppy slice you fold in half, the smell of hot tomato and oregano, and the soft middle with those lightly blistered edges. Midweek you can bet I don’t fancy making dough, so this piadina pizza is my shortcut. You get bubbling cheese, a salty briny bite from capers, and basil that makes the whole kitchen smell amazing the second it hits the heat.
What you’ll love about this recipe
- Fast pizza: homemade sauce in a few minutes, bake in minutes, eat immediately while it’s still steamy. Cravings satisfied!
- Thin-crust without dough: piadina gets crisp at the edges and you get that lovely cheese slice to fold and enjoy.
- Minimal ingredients, better than store-bought: garlic, oregano and passata make a marinara that tastes like you can bottle it and sell it to pizzerias downtown.
- Flexible cheese situation: use a mozzarella ball, grated mozzarella, or whatever combo you’ve got.
- A little gut-health from those wholesome ingredients: wholemeal piadina brings extra fiber, tomato sauce, basil & capers count toward plant variety for the week.
Watch how to make piadina pizza
Ingredients notes & swaps
For the quick marinara-style sauce
- Olive oil
- Garlic, finely grated or minced – Swap: garlic powder in a pinch.
- Passata – Swap: crushed tomatoes blended smooth.
- Dried oregano
- Salt and black pepper, to taste
Note: you can totally use a better store-bought marinara sauce (find a simple one, with just tomatoes, herbs, olive oil and spices). If you do make the sauce, you may have some left over, put it in a jar and refrigerate it for another meal (or another pizza).
For the piadina pizza
- Wholemeal store-bought piadina (1 per person) – Look for good quality ones with just flour, olive oil, salt, and water if you can.
- Mozzarella: I like to use a fresh ball, but add some grated too. Use one or both depending on what you have.
- Capers, drained – If they’re very salty, give them a quick rinse.
- Fresh basil, a handful, torn – Some goes on before baking, then more after for that fresh, peppery perfume.
- Olive oil: brush the piadina edges for some nice golden crispiness.
How to make piadina pizza (step-by-step)
Time needed: 15 minutes
Make a Napoli-inspired piadina pizza with quick marinara, mozzarella, capers, and basil. Crisp edges, soft middle, ready in about 15 minutes.
- Make the marinara sauce
While the oven is preheating, make the sauce in a saucepan. Gently heat a little olive oil, add the minced garlic, oregano and passata and let it simmer for a few minutes only.
- Build the piadina base
Oil the parchment paper and pit the piadina on, brushing the edges with olive oil too, so you can get a little color on your pizza. Spoon on a thin layer of sauce and spread it almost to the edges.
- Add the toppings
Pat dry the mozzarella well with kitchen paper and tear pieces to top evenly. Add torn basil leaves, sprinkle capers over and add grated mozzarella if you want more stretchy cheesy top.
- Bake until golden and crispy
I use a perforated pizza tray, but a sheet pan works too. Bake at 220°C for around 7-10 minutes, until the cheese has melted and golden brown and the pizza is lovely with crispy edges.
- Finish with lots of basil & serve
As soon as it comes out, add a generous handful of torn basil. The steam wilts it and it smells incredible. Slice, fold, and eat while it’s still hot enough, but watch out for that hot cheese.
variations and substitutions
- Spicy: add a pinch of chili flakes to the sauce or a drizzle of chili oil.
- Anchovy : add 1–2 anchovy fillets (they melt into the sauce and give you an even stronger umami hit, and even more of a pizza Napoletana resemblance).
- Greens on top: finish with arugula (rocket) after baking if you are fan of peppery bite (I totally am!). Or a quick bowl of olives on the side.
- No basil: use a pinch of dried oregano after baking and a drizzle of olive oil at the end.
- Go off script with anything you fancy, it’s pizza night after all and everything goes.
- Pizza cravings are REAL, so sometimes I make these pizza on sourdough slices too.
- And if you’re entering your sourdough era and DO want to make dough, this sourdough pizza dough with discard is so easy!
This piadina pizza is my answer to a sudden pizza craving: fold it and eat it right away, and delight in those edges that crackle when you bite.
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recipe FAQ
Yes. Cook at about 375–400°F / 190–200°C until the cheese bubbles and the edges crisp, usually 4–7 minutes. Add most of the basil after so it doesn’t brown.
No. Fresh mozzarella gives creamy pockets. Grated mozzarella melts evenly. Use whichever you’ve got or both.
Thin sauce layer (don’t pour a puddle of sauce, smear it), dry mozzarella, and a hot oven. If you have a perforated pizza tray even better.
You can make the sauce ahead and keep it covered in the fridge. Assemble right before baking so the piadina doesn’t soak up sauce while it sits.
Piadina Pizza (Quick Marinara, Mozzarella, Capers, Basil)
Equipment
- 1 garlic press
- 1 saucepan for making the marinara sauce
- 1 Pizza tray or sheet pan (lined with parchment paper)
Ingredients
Sauce
- 1 tbsp olive oil
- 200 g passata
- 1 clove garlic minced or grated
- 1 tsp dried oregano
- Salt and black pepper to taste
Pizza
- 2 wholemeal piadina store-bought
- 1 mozzarella ball and/or grated mozzarella 250g
- 1 tbsp capers drained
- Handful fresh basil torn (some before baking, more after)
- Olive oil to brush piadina
Instructions
Make the marinara sauce
- Preheat the oven to 220°C. While it heats, make the sauce: in a small saucepan, gently warm a little olive oil. Add the minced garlic and oregano, stir for 30 seconds, then pour in the passata. Simmer for a few minutes only, then season with salt and pepper.1 tbsp olive oil, 200 g passata, 1 clove garlic, 1 tsp dried oregano, Salt and black pepper
Build the piadina base
- Lightly oil the parchment paper, then place the piadina on top. Brush the edges with a little olive oil for extra color. Spoon on a thin layer of sauce and spread it almost to the edges.2 wholemeal piadina, Olive oil to brush piadina
Add the toppings
- Pat the mozzarella dry with kitchen paper, then tear into pieces and scatter evenly. Add a few torn basil leaves, sprinkle over the capers, and add grated mozzarella if you want a stretchier, cheesier top.1 mozzarella ball and/or grated mozzarella, Handful fresh basil, 1 tbsp capers
Bake until golden and crispy
- Transfer to a perforated pizza tray (or a sheet pan). Bake for 7–10 minutes, until the cheese is melted and turning golden and the edges are crisp.
Finish with lots of basil & serve
- As soon as it comes out, add a generous handful of torn basil so the steam wilts it. Slice, fold, and eat while it’s hot (watch that molten cheese).Handful fresh basil
Video
Notes
- Use a light hand with the sauce to avoid a soggy base.
- Pat fresh mozzarella dry: it helps the top brown and keeps the base from steaming.
