Marinara Pizza
Indulge in the timeless simplicity and bold flavors of this homemade Marinara Pizza, a true ode to classic Italian cuisine. Crafted with a golden, hand-kneaded dough and a vibrant tomato passata sauce, this pizza delivers a perfect balance of fresh ingredients and rustic charm. Aromatic minced garlic, a sprinkle of dried oregano, and a drizzle of extra virgin olive oil elevate every bite, while fresh basil leaves and a hint of crushed red pepper flakes add depth and a touch of heat. With only 20 minutes of prep time and a crisp, golden bake, this Marinara Pizza is a quick and satisfying option for a weeknight dinner or a cozy weekend treat. Whether you're a fan of authentic Neapolitan-style pizzas or simply seeking an easy vegetarian recipe, this dish promises to delight your taste buds and impress your guests.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 packet active dry yeast
- 1 cup warm water
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 cup tomato passata
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 6 fresh basil leaves
- 2 tablespoons extra virgin olive oil
- 0.5 teaspoon crushed red pepper flakes
Instructions
In a mixing bowl, combine warm water and active dry yeast. Let it sit for about 5 minutes until it becomes frothy.
Add the all-purpose flour, olive oil, and salt to the yeast mixture. Stir until a dough begins to form.
Transfer the dough to a floured surface and knead for 5-7 minutes until the dough is smooth and elastic.
Form the dough into a ball and place it in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.
Preheat the oven to 475°F (245°C) with a pizza stone inside if you have one.
Punch down the risen dough and roll it out on a floured surface to about a 12-inch circle.
Transfer the dough to a piece of parchment paper if not using a pizza peel.
Spread the tomato passata evenly over the dough, leaving a small border for the crust.
Sprinkle the minced garlic and dried oregano over the tomato sauce.
Slide the pizza onto the preheated pizza stone or bake on a baking sheet in the oven.
Bake for 10-12 minutes until the crust is golden and crispy.
Remove from the oven and immediately drizzle with extra virgin olive oil.
Tear fresh basil leaves over the pizza and add a pinch of crushed red pepper flakes.
Slice and serve hot.
Nutrition Facts
Calories |
1793 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.8 g | 79% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2383 mg | 104% | |
| Total Carbohydrate | 258.2 g | 94% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 11.2 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 476 mg | 37% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 2053 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
