Marinara pizza recipe
Today we are cooking pizza Marinara . Soft dough and rich tomato sauce – is it not an idyll? The composition is simple, but the taste is amazing. The dish is prepared with only 2 ingredients: yeast dough and tomato sauce. The main secret lies in the sauce. In the recipe, we explain the technology of its preparation step by step. Pizza comes out tastier than in any restaurant in Italy!
Equipment
- 1 frying pan
- 1 chopping board
- 1 knife
- 1 fork optional
- 1 rolling pin
- 1 baking sheet
Ingredients
- 200 g yeast dough
- 400 g tomato canned in their own juice
- 2 clove garlic
- ½ tsp mixture of Provencal herbs
- ¼ tsp salt
- 1 tsp sugar
- 1 tsp distilled white vinegar
- 1 tbsp vegetable oil
Instructions
- Prepare everything you need. Yeast dough should not be rich, at room temperature.
- Heat the oil in a frying pan, add the herbs of Provence and chopped garlic clove. Fry for a minute.2 clove garlic, 1 tbsp vegetable oil, ½ tsp mixture of Provencal herbs
- Chop tomatoes in their own juice with a knife or fork, it is better if there are pieces of different sizes. Put the tomatoes together with the juice.400 g tomato
- Simmer over low heat in an open frying pan.
- Cook until the liquid evaporates and the desired sauce thickness is obtained. Add salt, sugar and vinegar. Mix and warm up for another minute. Marinara sauce is ready.¼ tsp salt, 1 tsp sugar, 1 tsp distilled white vinegar
- Roll out the pizza dough into a circle, the thickness is optional. Form a small side with the edge of the palm. Lay out the marinara sauce.200 g yeast dough
- Distribute over the pizza. Garlic cut into thin plates and spread on top.
- Bake in the oven at 170 degrees for 12-15 minutes. Scatter fresh herbs, arugula leaves here. Marinara pizza is ready. Serve immediately.
Nutrition
Calories: 54kcalCarbohydrates: 5gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.02gSodium: 151mgPotassium: 243mgFiber: 1gSugar: 4gVitamin A: 833IUVitamin C: 14mgCalcium: 13mgIron: 0.3mg