Marinara Pizza


Marinara pizzas provide a base for other toppings. “Just keep it simple,” advises Batali. “Don’t try anything too avant-garde, but do experiment with flavors and see what happens.”

  • sliceServings


  • 1/4 cup strained tomatoes, such as Pomi
  • 1 Parbaked Pizza Crust
  • 1 Tbs. olive oil
  • 1 clove garlic, thinly sliced
  • 1/4 serrano chile, thinly sliced
  • 12 fresh marjoram or oregano leaves


Preheat oven to broil. Spread strained tomatoes over Parbaked Pizza Crust, leaving 1/2-inch border. Drizzle olive oil over tomatoes, and scatter with sliced garlic and chile. Broil 7 to 8 minutes, then sprinkle with herb leaves. Cut into 6 slices, and serve.

Nutrition Information

  • Serving Size: Makes 1 10-inch pizza
  • Calories: 81
  • Carbohydrate Content: 10 g
  • Fat Content: 4 g
  • Protein Content: 2 g
  • Sodium Content: 317 mg