Pizza Marinara Contemporanea

Name: Pizza Marinara Contemporanea
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 eggs from Sardinia; 1 Amalfi Citroen; 15 g Oreegano; 1 garlic toe; 6 Basil leaves

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30min

•

Easy

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

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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 eggs from Sardinia
1 Amalfi Citroen
15 g Oreegano
1 garlic toe
6 Basil leaves

Preparation method

How do you make this?

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

Heat your oven for 30 minutes before at maximum temperature.

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

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

Bake for 7 minutes at 250 ° C or 60 to 90 sec at 400 ° C. After baking, add the lemon zest, the Bottarga and some olive oil. Cut them and enjoy it!

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