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.”…
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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.”
Ingredients
- 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
Preparation
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
- Cholesterol Content 0 mg
- Fat Content 4 g
- Fiber Content 0 g
- Protein Content 2 g
- Saturated Fat Content 0 g
- Sodium Content 317 mg
- Sugar Content 0 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g