🍕 Pizza marinara

Name: Pizza marinara
Total time: 30 min
Yield: 2
Cuisine: Italy · Naples
Ingredients: 250 g ready pizza dough (or homemade); 200 g tomato sauce (passata); 3 garlic cloves, thinly sliced; 1 tsp dried oregano; 2 tbsp olive oil; Salt

Origin: Italy · Naples

570kcal

per serving · 300 g

190kcal

per 100 g

15 gProtein5 g / 100 g

15 gFat5 g / 100 g

96 gCarbs32 g / 100 g

Pizza marinara is the simplest Neapolitan pizza: a soft, blistered crust topped with tomato sauce, sliced garlic, dried oregano and a thread of olive oil and nothing else. The result is light, fragrant and tangy, with the flavour of the tomato and the crust in the foreground. It is served whole, one pizza per person, straight from the oven.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

Veganno meat, fish or animal products in a typical recipe

✓

No pork

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Contains glutenbecause of: dough

Not keto32 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten

What it is made of

doughtomato saucegarlicoreganoolive oil

Recipe

2 servings30 min

Ingredients

250 g ready pizza dough (or homemade)
200 g tomato sauce (passata)
3 garlic cloves, thinly sliced
1 tsp dried oregano
2 tbsp olive oil
Salt

Method

Preheat the oven with a stone or tray inside for at least 30 minutes.
Season the tomato sauce with a pinch of salt.
Stretch the dough by hand into a 30 cm round, leaving a slightly thicker rim.
Spread the sauce thinly, scatter garlic and oregano and drizzle with half the oil.
Bake on the hottest setting of the oven (250–280 °C) on a preheated stone or tray for 7–10 minutes until the crust is blistered.
Finish with the remaining oil and serve at once.

How to make it lighter

Measure the olive oil instead of pouring freely: 1 tbsp oil ≈ 120 kcal.
Eat half a pizza with a large green salad instead of a whole pizza alone.
With only tomato, garlic and oil on top, marinara is already one of the lighter pizzas; keep it that way by skipping extra oil at the table.

History

Marinara is one of the two original Neapolitan pizzas, alongside the margherita, and is recognised by the Associazione Verace Pizza Napoletana. The name is usually explained by its link to sailors (marinai), as the toppings kept well at sea, though the story is not documented. It remains a staple of every pizzeria in Naples.

Count it in one photo

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →