Homemade pizza marinara — garlic, tomato and oregano
Two pizzas with a long-fermented dough, raw tomato, thinly sliced garlic and oregano, without cheese and finished with a drizzle of olive oil after baking. Warm chickpeas with garlic, chilli and lemon make this a complete pareve dinner.
Ingredients for two
| 400 g | Ready-made pizza dough 1 rectangular roll of chilled pareve pizza dough, taken out 20 minutes beforehand |
| 5 g | Fine salt 2 g in the tomato and 3 g in the chickpeas |
| 400 g | Tinned whole peeled tomatoes, such as San Marzano (400 g tin) 1 tin; use only 160 g well-drained tomatoes for the main method (80 g per pizza), or 150 g for the easy method; save the juice and remaining tomatoes for tomorrow's pasta sauce |
| 15 g | Garlic 3 cloves: 2 very thinly sliced for the pizzas, 1 crushed for the chickpeas |
| 1 g | Dried oregano 1 tsp |
| 0.5 g | Chilli flakes (peperoncino) 1 pinch (peperoncino) for the chickpeas |
| 41 g | Extra virgin olive oil 8 g per pizza (4 g before baking and 4 g after baking); 25 g for the chickpeas (2.5 tbsp) |
| 240 g | Tinned chickpeas (400 g tin) 1 × 400 g tin, drained weight |
| 60 g | Lemon 1/2 lemon, juiced, for the chickpeas |
| 10 g | Flat-leaf parsley a small handful, finely chopped, for the chickpeas |
Method
- Take the dough out of the fridge 20 minutes before unrolling it: cold dough springs back. Preheat the oven to its highest setting, 250°C or above, conventional heat, with an upturned heavy baking tray in the upper third, for 30 minutes. Drain the tomatoes for 10 minutes and weigh out 150 g. The 30 × 40 cm rectangle has the same area as the two rounds in the main method, but shop-bought dough is thinner: use no more than 150 g to keep it from getting wet. Crush with 2 g salt and save the rest and the juice for a sauce. Thinly slice 2 garlic cloves and crush the third.
- For the warm chickpeas, put 25 g oil, the crushed garlic clove and the pinch of chilli flakes in a small frying pan over a low heat for 2 minutes, until the garlic turns pale golden. Add the drained chickpeas and 3 g salt. Heat for 4–5 minutes, crushing a quarter of the chickpeas with a fork. Turn off the heat, add the juice of the half lemon and the chopped parsley, then taste. Divide between two bowls when serving.
- Unroll the dough into a rectangle of about 30 × 40 cm on its baking paper. Spread the 150 g tomato thinly with the back of a spoon, then add the sliced garlic, oregano and 8 g oil, leaving a 1 cm border.
- Pull the paper and pizza onto the hot tray and close the oven. After 3 minutes, the dough will have set: lift the edge with a wide spatula, pull the paper out sharply and discard it so the base can brown better. Bake for 12–15 minutes in total. It is ready when the base is dry and golden, the rim crisp and the tomato reduced; if the top needs more colour, switch to the grill for 2–3 minutes, watching closely. Drizzle with the remaining 8 g oil after baking, cut into portions and serve straight away with the chickpeas.
One large, thin pizza for two, made with shop-bought pareve dough; the 45 minutes include preheating and preparing the chickpeas.
On your plate
Recipe
975 kcal · protein 27 g · carbs 151 g · fat 26 g
Quantities per person
- 160 g Type 00 wheat flour for pizza
- 97.5 g Water
- 1 g Dried baker's yeast
- 7.5 g Fine durum wheat semolina
- 6.5 g Fine salt
- 200 g Tinned whole peeled tomatoes, such as San Marzano (400 g tin)
- 7.5 g Garlic
- 0.5 g Dried oregano
- 0.25 g Chilli flakes (peperoncino)
- 20.5 g Extra virgin olive oil
- 120 g Tinned chickpeas (400 g tin)
- 30 g Lemon
- 5 g Flat-leaf parsley
Cooking tips
The stated 210 minutes cover the dough balls' final rest, preheating and baking both pizzas on the day; the 65 minutes of active time include all hands-on work, including 25 minutes the day before for kneading. Also allow 1 hour at room temperature and 12–18 hours in the fridge the day before. In a very warm room, check the dough balls after 2 hours: they should stay puffy, not spread into puddles. With a proper pizza peel, semolina alone is enough; without one, baking paper pulled away after 3 minutes makes the transfer reliable. The marinara keeps its traditional topping without added protein; the chickpeas are a separate contorno and are included in the recipe's totals. The drained tomato juice makes a base for tomorrow's pasta sauce.
Topping inspired by the Associazione Verace Pizza Napoletana specifications, with dough and baking adapted for a domestic oven; pan-cooked chickpeas (ceci all'olio, aglio e peperoncino) served alongside.
Comments and reviews
No comments published yet.
Share your experience
Your first name will appear with your comment. No additional email is required. Comments are reviewed before publication.