My Secret to Perfect Homemade Marinara Pizza (No Cheese Required!)

tastyleap@gmail.com March 14, 2025

Let’s talk about pizza without the cheese. I know, I know—it sounds wild. But hear me out: Marinara Pizza is the unsung hero of Italian cuisine. It’s garlicky, tomato-forward, and so easy to make, you’ll wonder why you ever ordered delivery. I first tried it on a girls’ trip to Naples, and now it’s my go-to for vegan friends, picky eaters, and “I forgot to grocery shop” nights.

Why Marinara Pizza?

Marinara Pizza skips the cheese but keeps the flavor. It’s perfect if you:

Want a lighter pizza (no heavy mozzarella!).
Need a vegan-friendly meal.
Love bold garlic and herb flavors.
Crave pizza in 30 minutes flat.

Plus, it costs less than $3 per pizza. Yes, really.

The Sailor’s Pizza (And Other Fun Facts)

The name “Marinara” has nothing to do with seafood. One theory says sailors invented it because the ingredients (tomatoes, garlic, oregano) lasted months at sea. Another claims it’s called “mariner’s sauce” for its simplicity. Either way, it’s older than Margherita Pizza—think of it as pizza’s cool, minimalist aunt.

Gather These 5 Ingredients

Pizza dough: Store-bought works (I use Trader Joe’s).
Canned San Marzano tomatoes: Look for “D.O.P.” on the label.
Garlic: Fresh cloves only—no powder!
Dried oregano: The classic herb here.
Olive oil: A good drizzle adds richness.

Let’s Make Pizza!

1. Prep the Dough

Let store-bought dough sit at room temperature for 30 minutes. Cold dough tears easily.
Stretch it into a circle on a floured surface. No rolling pin—use your hands!

2. Make the Sauce

Crush San Marzano tomatoes with a fork. Add a pinch of salt. No cooking needed.

3. Add Toppings

Spread sauce thinly (about ½ cup).
Scatter thinly sliced garlic.
Sprinkle dried oregano (1 tsp).
Drizzle olive oil (1 tbsp).

4. Bake Hot and Fast

Preheat oven to 475°F. Use a pizza stone or upside-down baking sheet.
Bake 8–10 minutes until crust blisters and edges brown.

6 Tips I Learned From Italian Grandmas

Slice garlic paper-thin: Thick chunks burn. Use a mandoline if you have one.
Less sauce = crispier crust: Marinara is about the garlic, not soggy dough.
Use dried oregano: Fresh oregano overpowers; dried balances the tomatoes.
Preheat your pan: A hot surface mimics a wood-fired oven.
Finish with fresh basil: Add it after baking for color and aroma.
Cut with kitchen shears: Clean slices without dragging toppings.

How to Customize Marinara Pizza

Keep it classic first. Then try these twists:

Spicy: Add red pepper flakes before baking.
Umami boost: Top with capers or olives post-bake.
Anchovy lovers: Lay 2–3 fillets on top (Roman-style!).
Cheese, actually: Sprinkle vegan parm or nutritional yeast.

Marinara vs. Margherita: What’s the Difference?

Cheese: Marinara has none; Margherita uses fresh mozzarella.
Herbs: Marinara uses oregano; Margherita uses basil.
Flavor: Marinara is garlic-forward; Margherita balances tomato and cheese.

Both are delicious—choose based on your mood!

What to Serve With Marinara Pizza

Weeknight dinner: Pair with a kale Caesar salad.
Party appetizer: Cut into small squares; serve with Prosecco.
Kid-friendly hack: Add a side of garlic breadsticks (use extra dough!).

Why This Recipe Beats Takeout

Speed: Ready before delivery drivers find your house.
Cost: A fraction of restaurant prices.
Health: No greasy cheese, lower calories, all-natural ingredients.

My Favorite Shortcut

Use naan or pita as crust. Spread sauce, add toppings, broil 5 minutes. Call it “Marinara Flatbread”—your kids will devour it.

You Can’t Mess This Up

I’ve burnt edges, undercooked garlic, and torn dough. It still tastes amazing. Marinara Pizza forgives mistakes. Just focus on fresh ingredients and a hot oven.

P.S. Freeze leftover tomato sauce in ice cube trays. Future you will high-five present you. 🍅✨

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