Authentic Margherita pizza toppings? In this post you’ll find the authentic Margherita pizza sauce recipe and the ingredients list to top your Neapolitan margherita pizza and Marinara pizza!

Read on and find up why these are the only two authentic Neapolitan pizzas!

The only two authentic Neapolitan pizzas

Did you know that Margherita pizza and Marinara pizza are the only authentic Neapolitan pizzas?

Infact, some old “authentically Neapolitan pizzerias” in Naples, only serve Margherita pizzas and Marinara pizzas, thus remaining absolutely faithful to the tradition.

But why these names?

According to legend, Margherita pizza is named after one of our Italian queens. On the other hand the Marinara pizza recipe, comes from the fact that it is so simple to make, that the Neapolitan sailors (in Italian “marinai”) would have cooked it on their long journeys.

Now I’m going to show you the authentic Margherita pizza toppings. By making at home the authentic Neapolitan Margherita pizza and Marinara pizza, you’ll be able to “taste” the reason why Neapolitans are so proud to safeguard this old tradition!

PLEASE NOTE: To properly make the dough, go to the authentic italian pizza dough recipe.

MArgherita pizza toppings

 

MARGHERITA PIZZA TOPPINGS: Ingredients

To make 4 Margherita pizzas:

Neapolitan pizza dough recipe -margherita pizza toppings
  • Mozzarella cheese: 500 g (18 oz)
  • Peeled tomatoes (or fresh cherry-tomatoes): 500 g (18 oz)
  • Basil: at least 8 leaves (or to taste)
  • Extra virgin olive oil: a drizzle
  • Salt: sprinkle to taste

PLEASE NOTE: If you want a great testing pizza, choose fresh Italian ingredients, and use them in the appropriate amounts!

But now let’s find out more about how to prepare the authentic recipe for Margherita pizza sauce!

Authentic Margherita pizza sauce recipe

The authentic Margherita pizza sauce recipe is simpler than you can even imagine! You just need peeled tomatoes, without cooking them. Besides you don’t need to add oil or garlic. Are you surprised?

In order to prepare your Margherita pizza sauce, preferably use peeled Italian tomatoes and crush them with your hands, by opening and closing your fist.

I suggest you to look for “San Marzano tomato of Agro Sarnese-Nocerino D.O.P.” because this is one of the most famous types of tomatoes from Campania (the geographical region of Naples.)

To top margherita pizza many use tomato puree instead of peeled tomatoes. This is an unorthodox method, and I don’t recommend it since I’m talking about “authentic” Margherita pizza sauce recipe. But if you opt for tomato puree, make sure you use a high-quality Italian product.

A variant of the authentic Margherita pizza sauce recipe is instead to use fresh ripe cherry-tomatoes. Cut them into slices and distribute them evenly on the pizza. You can also add them on top of a very thin layer of peeled tomato sauce.

MARGHERITA PIZZA TOPPINGS: Mozzarella cheese

Neapolitan pizza toppings: mozzarella cheese

Mozzarella cheese is the king of Margherita pizza toppings. Use fresh Italian mozzarella cheese. If possible, use “Mozzarella di Bufala Campana D.O.P.” (Protected Designation of Origin) or “Fior di latte S.T.G.” or “Mozzarella S.T.G.” (Traditional Specialty Guaranteed.)

Slice the mozarella or fior di latte into strips, and if after cutting them, they seem very watery, put the strips to drain in a colander, at least 15 minutes before you start to cook your pizza. In this way the pizza will not be “flooded” by the milk released by the mozzarella or fior di latte while cooking.

MARGHERITA PIZZA TOPPINGS: Salt

The salt should be added on the pizza base at the cooking time, but I prefer to salt the tomato sauce.

MARGHERITA PIZZA TOPPINGS: Basil

Oil Italian Pizza toppings - Neapolitan pizza - margherita pizza sauce

Basil is very important, both because it enhances the flavor of the pizza, and gives a nice color contrast.

But it is absolutely necessary to use fresh basil.

PLEASE NOTE: Do not forget to wash the leaves before using them

MARGHERITA PIZZA TOPPINGS: Olive oil

To top your Margherita pizza choose an extra virgin olive oil with low acidic content. I suggest to use an oil cruet, it will help you pour just the right quantity.

ITALIAN PIZZA TOPPINGS – The oldest tradition

To make 4 Marinara pizzas:

Neapolitan Marinara Pizza - sauce recipe and toppings
  • Peeled tomatoes: 500 g (18 oz)
  • Garlic: 2 cloves
  • Oregano: approx. 1 Tablespoon
  • Extra virgin olive oil: a drizzle
  • Salt: sprinkle to taste

PLEASE NOTE: To properly make the dough, go to the authentic italian pizza dough recipe.

 

AUTHENTIC ITALIAN PIZZA SAUCE RECIPE

To top your Marinara pizza, follow the same Margherita pizza sauce recipe. As I told you before, you just need peeled tomatoes.

(Similarly to the Margherita pizza toppings), use peeled Italian tomatoes and crush them with your hands, by opening and closing your fist. I particularly suggest you to look for one of the most famous types of tomatoes from Campania (the geographical region of Naples): San Marzano tomato of Agro Sarnese–Nocerino D.O.P.

Many uses tomato puree instead of peeled tomatoes. This is an unorthodox method, and I don’t recommend it since this is an authentic Italian pizza sauce recipe. But if you opt for this, make sure you use a high-quality Italian product. However, by using tomato puree, the result will not be what we are looking for, which is to have an authentic Neapolitan Marinara pizza.

A variant of the authentic Italian pizza sauce recipe is instead to use fresh ripe cherry-tomatoes. Cut them into slices and distribute them evenly on the pizza. You can also add them on top of a very thin layer of peeled tomato sauce.

 

ITALIAN PIZZA TOPPINGS: Garlic

Peel the garlic cloves and slice them thinly. You will scatter the slices on the pizza-base, which you’ll have already ladled with the tomato sauce.

The quantity of garlic to be used really depends on your preferences and the size of the cloves. However do not exaggerate! An authentic Italian pizza should have an intense but balanced taste! This is one of the 7 features of an authentic Neapolitan pizza!

 

ITALIAN PIZZA TOPPINGS: Oregano

On each pizza sprinkle ¼ Tablespoon of oregano (don’t forget, you have 4 pizzas to be seasoned.)

As with the garlic, you can sprinkle it directly on each pizza after having ladled the tomato-sauce.

 

ITALIAN PIZZA TOPPINGS: Olive oil

Similarly to the Margherita pizza toppings, use extra virgin Italian olive oil and drizzle just a little on each pizza, to enhance it.

SUMMING THIS UP

  • Firstly, in the Margherita pizza recipe is very important the quality of ingredients. Thus preferably use the Italian products specified in the list of ingredients.
  • Secondarly, remeber that margherita pizza sauce recipe si very simple. You just need peeled tomatoes or fresh ripe cherry-tomatoes.
  • Thirdly, MArgherita pizza toppings should be well balanced. 

If you liked this post or if you have questions about it, leave a comment!

Have fun with you Italian pizzas!

Claudia

 

P.S. If you want to know more about the authentic Neapolitan pizza read the post about the 7 gold features!

    2 replies to "Margherita pizza toppings & sauce recipe – Authentic Italian"

    • Mark

      Claudia, do you add the basil after cooking, or before? Thank you!

      • Claudia

        I add it later, so the scent remains more intense and the leaves don’t darken. You’re welcome! 😊👋

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