Red Gold Tomatoes From Europe
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Pizza Marinara


1 hour 30 minutes






For the pizza dough
450g strong plain flour
14g fresh yeast
200ml water

For the topping
400g canned whole peeled tomatoes
2–3 thinly sliced garlic cloves
2–3 teaspoons dried oregano
3 tablespoons extra-virgin olive oil
salt and freshly ground black pepper to taste


Dissolve the yeast in warm water. Add the flour, a pinch of salt and knead the dough until it is smooth and elastic. 

Roll out the dough with a rolling pin, place it on a greased baking sheet and leave it to rise for about 40 minutes covered with a clean tea towel. In the meantime, drain the can of peeled tomatoes in a colander, pressing down gently to remove any excess juice, and then roughly chop them. Roll out the dough evenly and place it on a greased baking sheet or pizza pan. Spread the chopped tomato evenly over the dough, leaving a border of about 2 cm. Sprinkle over 2–3 thinly sliced garlic cloves and 2–3 teaspoons dried oregano. Drizzle generously with 3 tablespoons or so of olive oil. Season with salt and freshly ground black pepper.

Bake in the center of a preheated oven at 230°–240°C (450°– 475°F/Gas 8–9) for 8–10 minutes until crisp.

Pizza Marinara

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