Pizza Marinara

The pizza with no cheese on it, which changes how it bakes.

Vegan.

Ingredients

• 4 pizza bases, made as for pizza napoletana
• 400 g San Marzano tomatoes, crushed by hand, raw
• 4 garlic cloves, sliced paper-thin
• 2 teaspoons dried oregano
• 4 tablespoons olive oil
• 1 teaspoon salt

Method

1. Make and prove the base as for pizza napoletana.
2. THERE IS NO CHEESE ON THIS AND THAT IS THE DISH. It is not a margherita with the mozzarella left off for economy — it is the older of the two, and it is built around tomato, garlic and oregano having nothing to hide behind.
3. Crush the tomatoes by hand and salt them.
4. SLICE THE GARLIC PAPER-THIN AND PUT IT ON RAW. Thick slices do not cook through in ninety seconds and chopped garlic burns to bitter specks.
5. BAKE IT SHORTER THAN A MARGHERITA, 50 to 70 seconds. Without mozzarella there is no water evaporating off the surface, so the base dries and crisps noticeably faster — the same time that suits a margherita will give you a cracker.
6. SCATTER THE OREGANO AS IT COMES OUT, not before. Dried herbs on a surface that hot go acrid.
7. Finish with raw oil.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Italy · All recipes