Marinara Montanara

Name: Marinara Montanara
Yield: Makes one 9-inch (23 cm) pizza
Cuisine: Italy
Ingredients: 1 quart (1 L) frying oil (such as vegetable, peanut, or canola); 1 quart (1 L) frying oil (such as vegetable, peanut, or canola); Bench flour; 1 quart (1 L) frying oil (such as vegetable, peanut, or canola); 1 quart (1 L) frying oil (such as vegetable, peanut, or canola); ⅔ cup (165 g) Marinara Sauce, heated through; 2 tablespoons grated Parmesan; 1 prepared Montanara Dough; Superfine rice flour, for working the dough; 2 tablespoons Ricotta; 5 basil leaves

Preparation info

Makes
one 9 inch

Difficulty
Easy

Appears in

No Gluten, No Problem Pizza

By Kelli Bronski and Peter Bronski

Published 2021

About

A hearty marinara sauce is a traditional topping for montanara pizza. This marinara recipe is inspired by the gluten-free marinara pizza at legendary Pizzeria Starita a Materdei in Naples. The pizzeria has been around since 1901, and during our visit in 2018, we were privileged to meet pizzaiolo Don Antonio himself.

Ingredients

1 quart (1 L) frying oil (such as vegetable, peanut, or canola)

Europe
Italy
Naples
Mediterranean
Gluten-free
Vegetarian
Pizza

Method

Heat the oil in a 10-inch (25 cm) heavy sauté pan (or cast-iron skillet) over medium-high heat, until the oil reaches 375°F (190°C).
To shape the dough, place a