Pizza al Lievito Madre con Plankton Marino e Gamberi

Pizza al Lievito Madre con Plankton Marino e Gamberi is a contemporary Italian seafood pizza that originated in Roseto degli Abruzzi, Italy. The dish is defined by its use of *lievito madre* (a natural sourdough starter), which provides a light, digestible crust with a subtle tang. The key ingredients include a base of marine plankton, which imparts a briny, umami depth, and fresh prawns (*gamberi*), often paired with a light mozzarella or a simple tomato sauce.

A great version of this pizza is distinguished by the quality of the *lievito madre*—a well-maintained starter yields an airy, crisp crust with a complex flavor. The plankton must be sustainably sourced and used sparingly to enhance, not overwhelm, the seafood. The prawns should be perfectly cooked, tender and sweet, complementing the oceanic notes of the plankton.

Regional variations are emerging, with some pizzerias adding local ingredients like bottarga or a drizzle of extra-virgin olive oil from the Abruzzo region. The dish is notably championed by Pizzeria Impastatori Pompetti in Roseto degli Abruzzi, as highlighted by the food guide *Where The Foodies Go*. This venue is credited with popularizing the combination, emphasizing the harmony between the sourdough crust and the marine flavors.