The Neapolitan pizza is one of the most famous excellences of Italian cuisine. Known throughout the world and a symbol of the Italian way of life, since 2010 the Neapolitan pizza, that is, with the high "frame", has been recognized as a Traditional Speciality Guaranteed of the European Union!
There are two canonical versions of the Neapolitan pizza, the margherita and the marinara, but in both the protagonist is one of the symbolic ingredients of Mediterranean cuisine: the tomato!
There are those who pre-cook the tomatoes with oil, garlic and basil and then use a real sauce on the pizza and those who prefer to reduce the tomato in the pan to thicken it a bit.
Today, however, we are proposing a sauce for raw pizza that is very easy to make. If you prefer the cooked version, don't miss our cooked sauce for pasta and pizza.
For more recipes and inspiration, check out Mamablip's recipe index, and our wine selection to discover the perfect pairings.
for 4 servings
In large bowl, add olive oil directly to tomato puree.
Add salt, and spread onto your prepared pizza dough.
Top with oregano to taste.
The sauce can be used immediately or conserved in the refrigerator in a covered container for 3-4 days.
This sauce is best used for the Marinara and Margherita pizzas, as well a bed for grilled vegetables.