Pizza Marinara is a true Neapolitan pizza.
The most ordinary pizza is made with salt, garlic, olive oil and oregano. The Marinara pizza is also really basic but with lots of oregano ,garlic and tomato added.
It is called a type of Neapolitan pizza but does not have cheese. It is reputed to date from 1735 when it was prepared with cherry tomatoes. 1734 was the year Naples was conquered by Spain, but this is only part of approximately six centuries of tussling between France and Spain, other European and Arab powers over the ownership of Sicily and Naples, with its interesting effects on local cuisine.
Called Marinara as it was ordered by poor sailors, as marinara means seafaring in Italian, the name is also given to the tomato sauce used. Today the sauce often includes braised onions. A variant also with no cheese, well known today, is made with anchovies, capers and olives, all three optional. There is also the elaborate not very traditional pizza which goes overboard (pun intended) on the 'sea' or 'mare' as an element in its name. With all the bells and cockles the seafood marinara pizza is served with mussels, prawns and other crustaceans and two kinds of cheese. The 18th Century sailor by contrast had little choice, little variety and no luxury in his daily fare. Fresh meat was unlikely aboard ship, and food rations could be supplemented by fresh line fish, or the ubiquitous rats. The simple mariner's or sailor's pizza of old with tomato and herbs would have been a pleasant change indeed. It could be made aboard ship as its ingredients could be preserved in a dried or pickled form.
The strong herby flavor and natural sweetness from the onions and tomato, of the cheese-less marinara pizza is lovely today too, healthier for those on low cholesterol diets who should avoid cheese, while not compromising on piquancy and flavor. It can be enjoyed plain, with the salty foods (not so healthy) or with greens.
Preparation time: 30 minutes
Baking time: at least 12-13 minutes
Resting time of dough: 8 hours
Total time needed: at least 8 H 45 minutes
Grade of Difficulty: standard
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