• Source: Pizza marinara

Pizza marinara, also known as pizza alla marinara, is a typical Neapolitan pizza seasoned with tomato sauce, extra virgin olive oil, oregano, and garlic. It is supposedly the oldest tomato-topped pizza.




History


It has been claimed the pizza marinara was introduced around the year 1735 (in 1734 according to European Commission regulation 97/2010), and was prepared using olive oil, cherry tomatoes, basil, oregano, and garlic at that time, and that historically it was known to be ordered commonly by poor sailors, and made on their ships due to it being made from easily preservable ingredients. The historical account of the pizza marinara's creation and its association with sailors rests predominantly on oral and traditional retellings rather than documented, empirical evidence.
Francesco de Bourcard, writing in his 1866 book Usi e costumi di Napoli ('Customs and Traditions of Naples'), Vol. II (p. 124), seemed to know the recipe with a different name, and to consider the addition of tomatoes an extra for both marinara and Margherita:




Recipe


According to the Associazione Verace Pizza Napoletana:

Using a spoon place the pressed, peeled tomatoes in to the centre of the pizza base, then using a spiralling motion, cover the entire surface of the base with the sauce excluding the crust (the addition or substitution of peeled tomatoes with fresh tomatoes is allowed).
Remove any hard or dry sections of the clove of garlic and slice finely. Scatter the slices using the same circular motion over the tomato.
Scatter a pinch of oregano in an orderly manner over the surface.

Using a traditional copper oil canister or inert food storage with spiralling motion, starting from the centre and moving out, pour extra virgin olive oil over the pizza.
In pizzerias in the area of Rome, the recipe is commonly modified with the addition of salted anchovies.




See also


Media related to Pizza marinara at Wikimedia Commons

Neapolitan cuisine
Neapolitan pizza
Pizza Margherita
Marinara sauce
List of pizza varieties by country




References






Bibliography


Francesco De Bourcard (2002). Usi e costumi di Napoli e contorni descritti e dipinti. Marotta & Marotta. SBN IT\ICCU\MOL\0069720

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