RGFE

Pizza marinara

starter soup brunch

For the dough:

• 400 g of strong plain white flour
• 15 g fresh yeast
• 200 ml water
• Salt to taste

For the topping:

• 400 g pomodoro pelato di Napoli (Naples peeled plump tomatoes)
• 2–3 thinly sliced garlic cloves
• 2–3 teaspoons dried oregano
• 40 g extra-virgin olive oil
• salt and freshly ground black pepper to taste

Dissolve the yeast in warm water. Add the flour, a pinch of salt and knead the dough until it is smooth and elastic. Roll out the dough with a rolling pin, place it on a greased baking sheet and leave it to rise for about 40 minutes covered with a clean tea towel. In the meantime, drain 400 g tinned peeled plum tomatoes in a colander, pressing down gently to remove any excess juice, and then roughly chop them. Roll out the dough evenly and place it on a greased baking sheet or pizza pan. Spread the chopped tomato evenly over the dough, leaving a border of about 2 cm. Sprinkle over 2–3 thinly sliced garlic cloves and 2–3 teaspoons dried oregano. Drizzle generously with 3 tablespoons or so of olive oil. Season with salt and freshly ground black pepper. Bake in the centre of a preheated oven at 230°–240°C (450°–475°F/Gas 8–9) for 8–10 minutes until crisp.