Marinara Pizza Recipe

Prepare the Dough

In a large bowl, mix the warm water and active dry yeast. Let it sit for about 5 minutes until bubbly.

Add the olive oil, salt, and flour to the yeast mixture. Stir until a dough forms.

Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

Make the Marinara Sauce

In a saucepan, heat 2 tablespoons of olive oil over medium heat.

Add minced garlic and cook for 1-2 minutes until fragrant.

Add the canned tomatoes, oregano, salt, and black pepper. Let simmer for 20-25 minutes, breaking up the tomatoes with a spoon.

Stir in the chopped basil and remove from heat. Blend the sauce if a smoother texture is desired.

Preheat the Oven

Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat.

Once the dough has risen, punch it down and roll it out on a floured surface to your desired thickness.

Transfer the rolled dough onto a baking sheet or pizza peel if using a stone.

Spread a generous amount of marinara sauce over the dough, leaving a small border for the crust.

Sprinkle the shredded cheese blend evenly over the sauce.

Arrange the sliced tomatoes and fresh mozzarella on top of the cheese.

Bake in the oven for 12-15 minutes, or until the crust is golden and the cheese is bubbling.

Prepare the Balsamic Reduction

In a small saucepan, bring the balsamic vinegar to a boil over medium heat.

Reduce the heat and let it simmer until it thickens and reduces to about half its volume, approximately 10-15 minutes.

Remove from heat and let it cool slightly before drizzling over the pizza.