Pizza marinara
The oldest Neapolitan pizza: a blistered base, sharp tomato, garlic and oregano. No cheese, just plenty of flavour.
- Time1 hr 30
- LevelEasy
- Costabout £0.49 a head
- Oven240°C (220°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the flour, yeast and salt. Add the water and 1 tablespoon of oil and knead for 10 minutes until smooth and springy.
10 min - 2
Cover and leave for 1 hour until doubled in size.
60 min - 3
Heat the oven to its highest setting, around 240°C (220°C fan), with two baking trays inside to get hot.
- 4
Mix the tomatoes with half the oregano and a pinch of salt. Divide the dough into 4 and stretch each piece into a thin round on a floured surface.
- 5
Slide a round onto a hot tray. Spread with a quarter of the tomato, scatter over the garlic and oregano and drizzle with oil. Bake for 8 minutes until the edges blister.
8 min - 6
Repeat with the other pizzas. Finish with torn basil and a last drizzle of oil.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.