Contemporary Pizza Marinara

Name: Contemporary Pizza Marinara
Cook time: 30 min
Total time: 30 min
Yield: 1p
Ingredients: 150 g yellow tomato sauce or yellow cherry tomatoes; 4 to 6 anchovies; 25 g Taggiasche olives; 20 g bottarga or dried fish roe from Sardinia; 1 Amalfi lemon; 15 g oregano; 1 clove of garlic; 6 basil leaves

Favorites

30min

•

Easy

The Neapolitan Pizza Marinara, loved for its simplicity with tomato sauce, garlic, oregano & olive oil! Discover Luca's next level recipe.

Ingredients

What do you need?

Quantity: 1p

150 g yellow tomato sauce or yellow cherry tomatoes
4 to 6 anchovies
25 g Taggiasche olives
20 g bottarga or dried fish roe from Sardinia
1 Amalfi lemon
15 g oregano
1 clove of garlic
6 basil leaves

Preparation method

How do you make this?

Tap a step to check it off

Click a step to check it off

For the preparation of the dough, take a look here first!

Preheat your oven 30 minutes beforehand to maximum temperature.

Mix crushed yellow tomatoes or chop yellow cherry tomatoes and add 15g of salt. Also finely chop the garlic and add olive oil or mix it to make garlic oil.

Open your pizza dough and roll it out flat. Spread the tomato sauce or cherry tomatoes on top. Add olives, oregano, anchovies, fresh basil, and garlic oil.

Bake for 7 minutes at 250°C or 60 to 90 seconds at 400°C. After baking, add the lemon zest, bottarga, and a bit more olive oil. Slice it and enjoy!