California Central Coast Recipes

Pizza Marinara --a Neapolitan Classic

Naples is the home of Pizza, and no pizza exemplifies a Neapolitan recipe than this classic pizza topped with tomatoes, mozzarella, Parmesan cheese,anchovies and capers. Though some purists don't even use cheese, we do because we love the flavors of the two cheeses.

It is thought that pizza was born when flat pieces of bread were topped with newly "imported from the New World" tomatoes in the 1600's. The term "pizza first appeared around Naples in the mid sixteen hundreds. One authority said it originally meant "little piece."

Pizza Marinara is exceptionally delicious. Though it's a little salty for me, it's my ex-New-Yorker-husband's favorite. If you like anchovies, let your personal preference be your guide for the quantity of fillets on the pizza, though in the "classic", the anchovies are sparingly used.

Nothing is as much fun to eat as a good pizza! You MUST try our homemade recipe. Please see my blog Homemade Pizza: my quest for a really good recipe. 2018, Pizza Marinara --a Neapolitan Classic
Preparation time: 30 minutes
Cooking time: 6 minutes
re-calculate ingredients for:


Homemade Pizza Dough Made With Yeast Starter
3 large Pizza pans
for each pizza pan
Basic Homemade Tomato Sauce
Olive Oil
3 ounces Part Skim Low Moisture Mozzarella grated per pizza
1 to 2 ounces Parmesan grated per pizza
virgin Olive Oil for top

8 Flat anchovies , (or to taste)
1 teaspoons Capers , rinsed in water and drained

Preparation Directions.

1 At least thirty minutes before baking, preheat your oven as high as it goes. (We use 550 degrees)

2 Assembling each Pizza

3 Lightly sprinkle bottom of pizza pan with cornmeal.

4 Carefully place rolled-out dough on top of cornmeal. Press with your fingertips to work into pan.

5 Lightly spread about a tablespoon of Olive oil on top of dough.

6 Spread several tablespoons of the homemade tomato sauce on top of dough.

7 Spread out the grated Mozzarella on top of the sauce. It does not have to be even. some of the bottom sauce should be visible.

8 Tear the Provolone slices into pieces and place around the pizza top, then sprinkle

9 Sprinkle the grated Parmesan cheese over the top of the pizza.

10 Evenly distribute the anchovies and capers on top of the pizza.

11 Dribble the pizza with the additional olive oil.

12 Place in hot oven, on highest baking temperature, on top rack and (if available )on a preheated pizza stone.

13 Bake six minutes or until cheese is bubbly and crust is lightly golden.

14 When done, remove from oven and let sit a couple minutes for better slicing results.

Wine and Food Pairing and Serving Suggestions.

A robust red wine with some acidity like a Sangiovese would be a good choice to serve with this pizza.

A tip from Sue!

Frying fish is not hard

Frying fish is not hard. The trick is to evenly coat the fish and allow the coating to set and dry a bit before frying. The purpose of the coating is to keep moisture in NOT absorb oil! To minimize oil absorption fry at a temperature between 350F and 400F max