GF
SF
Difficulty level: easy
Crispy Marinara Pizza
Preparation time
15 minutes
Cooking time
5 minutes
When is it ready?
20 minutes
SF
The sauce for this pizza is what I use in the tomato & basil pasta recipe, which is super easy to make. It really goes with so many things! As for the toppings - you can choose something other than olives of course. With tomato & basil as the base, basically everything goes...
Use a 9'' personal pie pan or a larger flat pan for a thinner base.
Ingredients
For the dough
1 cup all purpose flour
1/4 cup Sunflower oil
1/4 cup tap water
1 tsp salt
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See Pesto recipe here.
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Cheeze
2 tbsps Parmesan shreds (I use FYH)
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Toppings
You can add whichever topping you like! Ideas for toppings include - corn, onions (or all of them!), olives or mushrooms.
Let's get cooking!
Turn on the oven on 380F/190C.
Mix all the dough ingredients and knead by hand for a minute to get a consistent & smooth dough. The result will be a soft and a bit oily dough, and that's okay.
On a personal 9'' pie pan, flatten the dough so it covers the bottom completely. You can make it thin and leave more dough for a thicker crust.​
When the oven is hot, place the pan in it and bake for 10 minutes.
Make the Pesto sauce according to this recipe, or use a ready-to-eat Pesto you bought.
Take out the pan from the oven, and spread the sauce all over the dough, but not on the crust. Next, spread around the Parmesan shreds.
Using a teaspoon, scoop small chunks of Ricotta cheeze and lay on top of the pizza dough. You can add as much as you like. I wouldn't replace the Ricotta with other soft cheeze, as their qualities vary and others might not resist the heat in the oven and change texture (And spoil your pizza).
Last, add the cherry tomatoes, put the pizza in the oven for 5-6 minutes, and you're done!
