Pizza Portofino

Pizza Portofino places red snapper marinated in salmoriglio over Davanti’s 48-hour-leavened dough with light mozzarella and diced tomatoes. The fish is delicate and savory; tomato contributes fresh acidity; mozzarella softens the edges; and salmoriglio’s olive oil, lemon, garlic and herbs give the topping its bright Mediterranean lift.

The name draws a line along Italy’s coasts. Portofino grew around a naturally sheltered Ligurian harbor known in Roman sources as Portus Delphini, while salmoriglio is closely associated with Sicily and grilled fish. The Accademia Italiana della Cucina traces the sauce’s name to a “little brine.” One pizza can therefore evoke two maritime worlds: Liguria’s protected inlet in the north and Sicily’s lemon-scented fish cookery in the south.