Ciao Reader!
Some of the most respected Italian dishes are built with restraint.
Marinara Pizza is one of them.
No cheese. No excess toppings. Just a well-made dough, vibrant tomatoes, garlic, olive oil, and oregano. When the fundamentals are right, nothing else is needed.
This week, I’m sharing my Marinara Pizza recipe. It’s bold, aromatic, and deeply rooted in Neapolitan tradition. Simple ingredients. High heat. Honest flavor.
Why this pizza belongs in your kitchen
- One of the oldest and most traditional Italian pizzas
- Naturally dairy-free and incredibly flavorful
- Teaches technique through simplicity
From my kitchen to yours
With Marinara Pizza, quality matters more than quantity. Use tomatoes you trust, slice the garlic thin, and don’t drown the dough. A light hand lets every ingredient speak.
How Italians serve it
Marinara pizza is served hot, sliced at the table, and eaten immediately. A drizzle of olive oil after baking and a pinch of oregano are all it needs.
If you make this pizza, I’d love to hear what you think. Was it your first time trying pizza without cheese? Reply to this email or share your bake using #ItalianCookingIdeas so we can cook together.
