Italian

Marinara pizza

Name: Marinara pizza
Yield: 2
Cuisine: /italian
Ingredients: 1 tsp semolina; 1 x 280g ball pizza dough (see below); 125ml passata; 3 garlic cloves, very thinly sliced; 20.00 ml garlic oil (see below – substitute store-bought); 1/2 tsp dried oregano; Fresh oregano leaves; Drained anchovy fillets; 2.5g yeast; 1kg 00 flour; 120.00ml olive oil; 800g canned chopped tomatoes; 55g caster sugar; 250ml olive oil; 10 garlic cloves, crushed

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https://healthimprovements.info/recipes/marinara-pizza/3ldqbwv2 — Marinara pizza

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by delicious. team

delicious. team

Mar 20, 2019

Anchovies are the perfect salty seafood addition to this marinara pizza by Luke Powell.

1 tsp semolina
1 x 280g ball pizza dough (see below)
1/2 cup (125ml) tomato passata (see below – substitute store-bought)
3 garlic cloves, very thinly sliced
1 tbs garlic oil (see below – substitute store-bought)
1/2 tsp dried oregano

To serve

Fresh oregano leaves
Drained anchovy fillets

Pizza dough

1 1/2 tsp (2.5g) dried yeast
6 2/3 cups (1kg) tipo ‘00’ flour
1/4 cup (60ml) extra virgin olive oil

Tomato passata

800g canned chopped tomatoes
1/4 cup (55g) caster sugar
1/4 cup (60ml) extra virgin olive oil

Garlic oil (makes 1 cup, oil will keep for up to 2 months in a cool, dry place)

1 cup (250ml) extra virgin olive oil
10 garlic cloves, crushed

Method

1.

Begin the dough preparation 24 hours prior. Combine yeast and 600ml lukewarm water in a bowl, cover and stand for 10 minutes or until frothy. Combine flour and 1/3 cup (27g) salt flakes in a stand mixer fitted with the dough hook attachment. Add yeast mixture and oil, and knead for 10 minutes or until smooth and elastic. Transfer to a greased bowl, cover and stand in a warm place for 2 hours or until doubled in size.
2.

Divide dough into six 280g balls, place on a tray, cover and chill for 24 hours (dough can be frozen for up to 6 months). Stand at room temperature for 1 hour before baking.
3.

For the garlic oil, combine oil and garlic in a small saucepan over low heat, bring to a simmer and cook for 10 minutes or until garlic is tender. Transfer to a glass jar.
4.

For the tomato passata, place tomatoes, sugar, oil and 1/2 tsp salt flakes in a saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, for 40 minutes or until reduced.
5.

Preheat oven to 250°C. Grease a large round pizza tray or baking tray and scatter with semolina.
6.

Roll out dough, from the inside to the outer edge on a lightly floured surface, to form a 24cm round. Place on prepared tray. Spread base with passata, garlic, garlic oil and dried oregano. Bake for 10 minutes or until pizza is cooked through. Scatter with oregano leaves and anchovies to serve.