Neapolitan pizza with tomato, garlic, oregano, and olive oil
Pizza Marinara
Pizza Marinara
18 minEasy
Prep Time
10 min
Cook Time
8 min
Total Time
18 min
Servings
2
1 pizza (12-inch)
Difficulty
Easy
Cost
Budget
$
Pizza Marinara
Neapolitan pizza with tomato, garlic, oregano, and olive oil
The oldest Neapolitan pizza—no cheese, just San Marzano tomatoes, garlic, oregano, and a generous drizzle of olive oil on a blistered crust. Pure and unadorned perfection.
10m
Prep Time
8m
Cook Time
18m
Total Time
2
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Pizza marinara predates the margherita and proves that pizza needs nothing but perfect tomatoes and a hot oven. Named for the fishermen's wives who made it, its simplicity is its brilliance.
Ingredients
- 1 ball pizza dough (250g), room temperature
- 1/3 cup San Marzano tomatoes, crushed by hand
- 2 cloves garlic, thinly sliced
- 1 tsp dried oregano
- 2 tbsp extra-virgin olive oil
- Flaky sea salt
Instructions
- 1
Preheat oven with pizza stone or steel to 500°F (or maximum temperature) for at least 45 minutes.
- 2
Stretch dough gently by hand into a 12-inch round on a floured surface.
- 3
Spread crushed tomatoes over the surface, leaving a 1-inch border for the crust.
- 4
Scatter sliced garlic over the tomatoes, sprinkle with oregano and sea salt, and drizzle generously with olive oil.
- 5
Slide onto the hot stone and bake 6-8 minutes until the crust is blistered and the garlic is golden. Drizzle with more olive oil before serving.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Substitutions
San Marzano tomatoesAny quality canned whole tomatoes
Crush by hand for the best rustic texture
Dried oreganoFresh oregano leaves
Add fresh oregano after baking to preserve its flavor
DepthPantry
Test Kitchen Pick
Olive Oil
Helpful Pantry Staple
Why the olive oil matters
On recipes like this, olive oil is not just a background fat. A better bottle gives you cleaner flavor and a better finish.
This is one of the few pantry upgrades that keeps paying off every time you cook in this lane.
- Useful in dressings, sauces, and finishing
- Improves flavor without changing the recipe structure
A good bottle of olive oil is one of the safest pantry upgrades for Mediterranean and Italian cooking.
Shop olive oil for this recipeTips & Storage
Pro Tips
This pizza lives or dies by the quality of the tomatoes and olive oil—use the best you can find.
Slice the garlic thin enough to cook through in the short baking time.
Storage
Best eaten immediately, within minutes of baking.
Reheating
Reheat in a hot skillet with a lid for 3 minutes.
Nutrition Facts
Per serving (0mg) · 2 servings
Calories320
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein8g
Carbohydrates12g
Fat46g
Fiber480mg
Sugar3g
Sodium6g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why no cheese?
- Marinara is the original pizza, predating mozzarella. The simplicity is intentional and delicious.
- Can I add cheese?
- Adding mozzarella makes it a margherita. Marinara is traditionally cheese-free.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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