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Pizza Marinara
Naples (Campania) — Mother recipe · en it
A classic Neapolitan dish, crispy and light, with fresh tomatoes and basil.
📷 Missvain — CC BY 4.0 (Wikimedia Commons)
⏱️ 30 min prep + 10 min cottura · 4 porzioni · facile
Ingredients
- 400g of flour
- 200g of marinated tomatoes
- 100g of fresh mozzarella
- 2 tablespoons of extra virgin olive oil
- 2 tablespoons of fresh basil
- Salt to taste
- 1/2 teaspoon of black pepper
- 1 bay leaf
- 100g of fresh mozzarella
- 1 onion
- 1/2 cup of water
Method
- In a bowl, mix the flour with warm water and a pinch of salt to form a soft dough.
- Place the dough in a plastic bag and let it rest for at least 30 minutes.
- Meanwhile, chop the garlic and onion and sauté them in a pan with extra virgin olive oil.
- Add the marinated tomatoes and cook for 5-10 minutes.
- In another bowl, mix the mozzarella, basil, salt, and pepper.
- Preheat the oven to 220°C and stretch the dough on a pizza tray.
- Cover the pizza with the tomato sauce and mozzarella.
- Place the bay leaf on top of the pizza.
- Bake in the oven for 10-12 minutes or until the pizza is golden and the mozzarella is melted.
The story
Pizza marinara originated in Naples at the end of the 19th century as a simpler version of the famous pizza margherita, without cheese.
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