delicious neapolitan pizza with fresh mozzarella arugula and cherry tomatoes

navigate by keyword : pizza neapolitan italian gourmet artisan fresh delicious mozzarella bocconcini cheese arugula rocket leaves cherry tomatoes red yellow olive oil extra virgin crust dough baked oven cooked ingredients healthy food vegetarian mediterranean cuisine dish meal dinner lunch appetizer top view flat lay overhead rustic wooden table wood background flour scattered wine glass bowl restaurant pizzeria menu blog culinary gastronomy vibrant colorful appetizing homemade tasty authentic traditional comfort indulgence dining eating natural organic party

Italian pizza with arugula, cherry tomatoes, parmesan cheese, tomato and mozzarella cheese Royalty Free Stock Photo

Spring pizza recipe with serrano ham, cherry tomatoes, grated cheese and arugula Royalty Free Stock Photo

Wheat flour pizza with burrata cheese, roasted cherry tomatoes and arugula Royalty Free Stock Photo

Delicious mozzarella pizza on a wooden table Royalty Free Stock Photo

Delicious Neapolitan Pizza with Fresh Mozzarella, Arugula, and Cherry Tomatoes

Sorrentina pizza with prosciutto, arugula, capers, pelati sauce, pesto. Neapolitan round pizza on white background Royalty Free Stock Photo

Buffalo Mozzarella Pizza. Neapolitan pizza Royalty Free Stock Photo

Pizza with chicory salad Royalty Free Stock Photo

Italian food dishes with pasta, burrata salad with tomato and Royalty Free Stock Photo

A mouth-watering Neapolitan-style pizza is beautifully presented on a rustic wooden table, dusted with flour. It's generously topped with fresh, creamy mozzarella balls, vibrant green arugula leaves, and a colorful mix of halved red and yellow cherry tomatoes, all drizzled with olive oil. The perfectly baked crust shows characteristic charring, highlighting its artisan quality. A glass of rich red wine and a small bowl of extra virgin olive oil accompany this inviting culinary scene. Ideal for food blogs, restaurant promotions, or showcasing authentic Italian gourmet dining.