Campania Recipess
PIZZA MARINARA

Pizza Marinara - Photo © Boots in the oven

PIZZA MARINARA

Pizza with Tomato, Garlic and Oregano

How to make the Pizza with Tomato, Garlic and Oregano:

Peel, seed and crush the tomatoes. Add garlic, oregano, 2 tbs. olive oil, salt and pepper to taste and set aside. Make the dough, following the Pizza Dough Basic Recipe. When ready, punch each of the dough balls into a disk of about 8-10-in. in diameter, shove the pastry disk on to an edgeless shovel (the Italian pala), coated with flour.

Spread the previously prepared sauce over the pastry disks. Drizzle each one of them with 1 tbs. olive oil on top and shove it into a wood-burning oven with a brisk backward move; turn round it occasionally to allow for even cooking. Cook till done (a few minutes), remove from oven with the shovel and serve the Pizza Marinara.

Note 1:
The dough on the edges should be slightly thicker in order to prevent the ingredients from sliding off the dough while cooking.

Note 2:
A wood-burning oven should be lit at least 3-4 hours in advance; it will be ready for baking when the temperature is about 650°F

Note 3:
If you do not have a wood burning oven, cook the pizza marinara on an oiled baking pan in the oven preheated at 550°F or on a preheated sheet tray lined with ceramic tiles.

Recipe courtesy of The Italian Trade Commission.

Serves 6

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM