Tomato, Garlic, and Oregano Pizza

Serves: 4
Total Calories: 296


1 recipe Neapolitan-Style Pizza Dough
2 1/2 cups Marinara Sauce, at room temperature
1 (2-ounce) container anchovy drained (optional)
Dried oregano, crumbled
3 garlic cloves, thinly sliced
Extra-virgin olive oil

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1 Prepare the dough and sauce, if necessary. Then, 30 to 60 minutes before baking, place a pizza stone, unglazed quarry tiles, or a baking sheet on a rack in the lowest level of the oven. Turn on the oven to the maximum--500° or 550°F.

2 Spread the dough with a thin layer of the sauce, leaving a 1/2-inch border all the way around. Arrange the anchovies on top. Sprinkle with the oregano and scatter the garlic on top.

3 Open the oven and gently slide the dough off the peel by tilting it toward the back of the stone and shaking it gently forward and then back. Bake the pizza 6 to 7 minutes or until the crust is crisp and browned.

4 Transfer to a cutting board and drizzle with a little extra-virgin olive oil. Cut into wedges and serve immediately. Make more pizzas with the remaining ingredients.

VARIATION: Before baking, top this pizza with thinly sliced pepperoni and drained pickled hot peppers.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 296
Calories from Fat: 17

This Tomato, Garlic, and Oregano Pizza recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.

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