Pizza Marinara Recipe
Italian · Main course · 30 min total
A classic Neapolitan pizza with a simple tomato sauce, garlic, oregano, and olive oil – no cheese, letting the quality of the ingredients shine.
20
min prep
min prep
10
min cook
min cook
2
servings
servings
450
kcal/serving
kcal/serving
Ingredients
- 1 batch pizza dough (enough for 2 10-inch pizzas)
- 1/2 cup canned San Marzano tomatoes, crushed by hand
- 2 cloves garlic, thinly sliced
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 teaspoon dried oregano
- Salt to taste
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat oven to the highest setting (500°F/260°C or higher) with a pizza stone or inverted baking sheet inside for at least 30 minutes.
- In a small bowl, combine crushed tomatoes, a drizzle of olive oil, and a pinch of salt. Do not cook the sauce.
- On a floured surface, stretch or roll each dough portion into a 10-inch round. Place on a floured peel or parchment paper.
- Spread half the tomato sauce evenly over each dough round, leaving a 1/2-inch border. Arrange garlic slices on top, then sprinkle with oregano and a drizzle of olive oil.
- Slide one pizza onto the hot stone and bake for 6-10 minutes until crust is golden and bottom is crisp.
- Repeat with second pizza. Garnish with fresh basil if desired and serve immediately.
Tips
- For authentic results, use high-quality San Marzano tomatoes and a very hot oven.
- If using a baking sheet, preheat it upside down to mimic a stone.
- Pizza Marinara is traditionally cheeseless; do not add mozzarella.
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