Mare e Monti Pizza
Hailing from Italy, Mare e Monti Pizza is a much-loved pizza. · Italy
Hailing from Italy, Mare e Monti Pizza is a much-loved pizza.
About Mare e Monti Pizza
Hailing from Italy, Mare e Monti Pizza is a much-loved pizza. The dish is built around garlic, tomatoes, parsley and mushrooms.
🏛️ History & Culture
The name "Mare e Monti" translates to "sea and mountains," a classic Italian culinary theme that pairs ingredients from the coast with those from highland forests. Traditionally, this pizza features seafood such as shrimp or calamari alongside mushrooms, but the version described here highlights mushrooms, garlic, tomatoes, and parsley, offering a vegetarian take on the concept. The exact origins of this pizza are not well documented, but it is widely enjoyed across Italy, with regional variations that might include different herbs, cheeses, or the addition of seafood.
Culturally, the dish embodies the Italian principle of balancing contrasting elements—savory mushrooms, aromatic garlic, and fresh herbs—to create a harmonious topping. It represents a celebration of local produce and the ingenuity of Italian cooks in combining seemingly disparate ingredients. As a pizza, it is a staple in many pizzerias, appealing to those who appreciate both simplicity and depth of flavor. The name itself evokes a sense of place, reminding diners of Italy's diverse landscapes and culinary heritage.
🍳 How to make Mare e Monti Pizza
AI-assisted, not kitchen-testedPizza Mare e Monti
A classic Italian pizza combining the sea and the mountains, typically topped with shrimp, porcini or other mushrooms, garlic, fresh tomatoes, and parsley on a thin, crisp crust.
- Prep
- 30 min
- Cook
- 12 min
- Total
- 42 min
- Serves
- 2 pizzas (4 servings)
- Difficulty
- Medium
Recipe ingredients
- 500 g (1 lb 2 oz) type 00 or strong bread flour
- 325 ml (1⅓ cups) lukewarm water, around 25 °C / 77 °F
- 10 g (2 tsp) fine sea salt
- 3 g (1 tsp) instant dry yeast
- 15 ml (1 tbsp) extra-virgin olive oil, plus more for drizzling
- 200 g (7 oz) San Marzano-style peeled tomatoes, hand-crushed
- 200 g (7 oz) fresh mozzarella (fior di latte), torn into pieces; drained for 15 min
- 200 g (7 oz) shrimp, peeled and deveined, tail off; pat very dry
- 150 g (5 oz) fresh mushrooms (porcini if available, otherwise cremini or champignon), sliced; porcini should be brushed, not washed
- 3 cloves garlic, very finely sliced
- 15 g (½ cup loosely packed) fresh flat-leaf parsley, chopped
- 1 pinch dried oregano
- fine sea salt and black pepper, to taste
Steps
- 1 Make the dough: in a bowl whisk flour, salt and yeast. Add water and olive oil and mix until a shaggy dough forms. Knead on a lightly floured surface for 8–10 minutes until smooth and elastic, or work in a stand mixer with a dough hook for 6 minutes.
- 2 Place the dough in a lightly oiled bowl, cover and let rise at room temperature for at least 2 hours, or refrigerate 12–24 hours for better flavour. Divide into 2 balls (about 410 g each) and rest covered for 30 minutes.
- 3 Prepare the toppings: slice the mushrooms and sauté them dry in a hot pan over high heat until their water has evaporated and they are lightly browned, 4–5 minutes. Season with salt and pepper and set aside. Pat the shrimp very dry with paper towels.
- 4 Make the sauce: lightly crush the tomatoes by hand or with a fork. Season with a pinch of salt, a drizzle of olive oil, half the parsley and a pinch of oregano. Do not cook the sauce.
- 5 Preheat the oven with a pizza stone or steel on the middle rack at its maximum temperature (ideally 280–300 °C / 535–575 °F) for at least 45 minutes.
- 6 Shape each dough ball on a piece of semolina-dusted parchment into a 28–30 cm (11–12 in) round, keeping a slightly thicker edge.
- 7 Top each base with a thin layer of tomato sauce, then scatter over the torn mozzarella, sautéed mushrooms, shrimp and sliced garlic. Drizzle with a little olive oil and a pinch of salt.
- 8 Slide the pizza (on the parchment) onto the hot stone/steel and bake for 6–8 minutes until the crust is blistered and the shrimp are just cooked through (internal temperature 63 °C / 145 °F, opaque and pink, not rubbery).
- 9 Remove from the oven, scatter with the remaining parsley and a little more olive oil. Serve immediately.
- 10 Doneness cue: the crust should be puffed, spotted with leopard-like char, and the base crisp; the shrimp must turn pink and curl into a loose C-shape — overcooking makes them tough.
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Mare e Monti Pizza — frequently asked questions
What is Mare e Monti Pizza?
Hailing from Italy, Mare e Monti Pizza is a much-loved pizza. The dish is built around garlic, tomatoes, parsley and mushrooms.
What is Mare e Monti Pizza made of?
Mare e Monti Pizza is made with garlic, tomatoes, parsley and mushrooms.
Where does Mare e Monti Pizza come from?
Mare e Monti Pizza comes from Italy. The name "Mare e Monti" translates to "sea and mountains," a classic Italian culinary theme that pairs ingredients from the coast with those from highland forests.
Where can I eat Mare e Monti Pizza?
On a breezy autumn evening, friends share this garlicky, mushroom-topped pie at a neighborhood pizzeria, folding slices over a cold Peroni.
How do you make Mare e Monti Pizza?
Making Mare e Monti Pizza at home takes about 30 minutes of prep and 12 minutes of cooking. The recipe on this page serves 2 pizzas (4 servings) and is rated medium. Full ingredient list and step-by-step method are in the recipe section above.
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- 🇮🇹 Pizza Melanzane · Italy
- 🇷🇸 Burek sa Sirom · Serbia
- 🇮🇹 Focaccia · Italy
- 🇯🇲 Festival · Jamaica
- 🇨🇦 Pizza Cake · Canada
- 🇪🇸 Cordero Asado · Spain
- 🇫🇮 Raejuusto · Finland
- 🇳🇱 Stamppot · Netherlands
- 🇭🇺 Halászlé · Hungary
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