One of Naples' simplest and oldest pizza varieties, Pizza Marinara carries no cheese. It's prepared by drizzling tomato sauce, plenty of garlic, oregano, and olive oil over thin dough. Despite its simplicity, it's one of Italian cuisine's classics with its intense aroma.
Dissolve the yeast in warm water and knead into the flour with salt and olive oil; cover and leave to rise for 30 minutes.
Roll out the risen dough thin and round on a floured surface.
Spread tomato sauce over the rolled-out dough and distribute the thinly sliced garlic, oregano, and olive oil evenly.
Bake in a preheated oven set to the highest temperature until the edges are browned and the sauce has thickened slightly. Note: since the garlic is thinly sliced, it can burn quickly in the oven, so don't extend the baking time.
Important: Slice the garlic very thin and distribute it evenly over the dough; thick pieces can burn in the oven and leave a bitter taste. Allergen: contains gluten (wheat flour).
If you add a few fresh basil leaves right before baking, the pizza gains a fresher aroma once it comes out of the oven.
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