Marinara Pizza Recipe

I love this recipe because it captures the simplicity and comfort of a classic homemade pizza, bringing that perfect balance between a crispy crust and a zesty tomato-garlic sauce straight to my kitchen. Plus, the aroma of fresh basil and that satisfying crunch when taking a bite remind me of cozy evenings enjoying delicious meals with friends.

I enjoy making uncomplicated, straightforward, and true-to-form dishes. This Marinara Pizza is a perfect instance of such a form.

Using dough that is either made by hand or purchased from a store, the recipe calls for high-quality crushed tomatoes, copious amounts of extra-virgin olive oil, and a seriously sautéed onion and garlic mixture. To that base, add a layer of sea salt, black pepper, and dried oregano for flavor.

If you like, you can top it with red pepper flakes for some spice. Finish with fresh basil for the classic Italian touch.

Ingredients

Pizza Dough Ball:
Carbohydrates furnish the structure and the crisp texture of the dough.

Canned Crushed Tomatoes:
Vitamin A and C rich, it contributes a tangy, rich taste.

Garlic:
Comprises antioxidants, contributes a strong smell and a rich flavor.

Extra-Virgin Olive Oil:
Healthy fats increase the overall richness and moisture.

Fresh Basil Leaves:
Provides freshness with vitamin K and antioxidant properties.

Ingredient Quantities

• 1 pizza dough ball (store-bought or homemade)
• 1 cup of canned crushed tomatoes
• 2 cloves of garlic, finely sliced
• 2 tablespoons of extra-virgin olive oil
• 1 teaspoon of sea salt
• 1/2 teaspoon of freshly ground black pepper
• 1 teaspoon of dried oregano
• 1/4 teaspoon of red pepper flakes (optional)
• Fresh basil leaves for garnish
• Flour for dusting

Instructions

1. Heat your oven to 475°F (245°C) with a pizza stone or baking sheet inside to get it hot.

2. On a surface lightly dusted with flour, roll the pizza dough out into a circle 12 inches in diameter, leaving the edge of the pizza a little thicker for the crust.

3. Place the dough on a piece of parchment paper. This will keep it from sticking.

4. In a small bowl, blend well the following ingredients: crushed tomatoes, garlic, sea salt, black pepper, and olive oil.

5. Evenly spread the tomato mixture over the pizza dough, leaving about a half-inch from the edge for the crust.

6. If using, sprinkle the dried oregano and red pepper flakes over the sauce.

7. With great care, move the pizza along with the parchment paper onto the hot pizza stone or baking sheet in the oven.

8. Cook in the oven for a time span of 10-12 minutes or until the crust turns a golden brown and the sauce bubbles.

9. Take the pizza from the oven and allow it to cool for a few minutes.

10. Fresh basil leaves can be used as a garnish and the dish can be sliced and served immediately.

Equipment Needed

1. Oven
2. Pizza stone or baking sheet
3. Rolling pin
4. Measuring spoons
5. Small bowl
6. Spoon (for spreading sauce)
7. Parchment paper
8. Oven mitts or heat-resistant gloves
9. Pizza cutter or sharp knife

FAQ

• Can I use fresh tomatoes instead of canned crushed tomatoes?Indeed, you can, but first, you must peel, seed, and crush them to reach a comparable texture.
• How can I make the pizza dough from scratch?Flour, water, yeast, salt, and olive oil should be combined and kneaded until they are elastic. The dough should be left to rise for 1-2 hours and then used.
• Can I add other toppings to this Marinara Pizza?Although traditionally uncomplicated, you can enhance their flavor by adding toppings like olives or mushrooms, ensuring that toppings remain minimal to sustain their authentic flavor.
• What is the best way to bake the pizza?The oven should be preheated to 475°F (245°C). The pizza should be baked on a preheated pizza stone or a baking sheet for 10-15 minutes. The goal is to achieve a golden brown crust.
• Is it necessary to use a pizza stone?A pizza stone guarantees a crust that’s crisp all the way through, but a baking sheet works just as well if you don’t have a stone.
• Can I make this pizza on a grill?Indeed, preheating the grill is a must, then grilling is done over indirect heat with the lid closed and requires frequent checking—until the pizza crust is done and the toppings are bubbling away.
• What is the purpose of the red pepper flakes?They impart a gentle warmth that counterbalances the sugary flavor of the tomatoes. You are welcome to change this part of the recipe in order to align it more with your specific spice or heat inclinations.

Substitutions and Variations

1 cup canned crushed tomatoes; use 1 cup tomato purée or tomato sauce for a smoother texture.
Two cloves of garlic, finely sliced. Substitute with 1/2 teaspoon of garlic powder or 1/2 teaspoon of granulated garlic.
2 tablespoons of extra-virgin olive oil may be substituted with 2 tablespoons of avocado oil or sunflower oil.
1 teaspoon sea salt – substitute with 1 teaspoon of kosher salt or Himalayan pink salt.
Basil leaves fresh from the garden for garnish. These can be substituted with fresh parsley or fresh oregano leaves for a different flavor profile.

Pro Tips

1. Preheat the Pizza Stone Let your pizza stone heat in the oven for at least 30 minutes before baking. This ensures a crispier crust by allowing the stone to fully absorb the oven’s heat.

2. Use Room Temperature Dough Allow your pizza dough to reach room temperature before rolling it out. This helps in easier stretching and prevents it from shrinking back.

3. Avoid Soggy Dough After spreading the sauce, let the dough sit for a minute before adding any toppings. This gives the sauce time to settle and prevents the crust from becoming soggy.

4. Basil Protection To keep the fresh basil vibrant and flavorful, add it as soon as the pizza comes out of the oven rather than before baking. This prevents the basil from wilting and losing its vibrant green color.

5. Finish with Olive Oil Drizzle a little bit of extra-virgin olive oil over the pizza right after it’s out of the oven. This adds an extra layer of flavor and richness to the dish.