Pizza Marinara with Burrata

Classic pizza Marinara is one of the grandfathers of all pizza. It’s a cheeseless Neapolitan-style pie made with nothing but good quality crushed tomatoes, olive oil, salt, garlic, and oregano. This is definitely one of those times to pull out the fancy Calabrian oregano if you’ve got it. (And if you don’t, you can get it here.)

While even without cheese, a Marinara pizza is wonderful, my kids are cheese fiends, so I decided to gussy this one up with a shower of post-oven-parm, and big, juicy shreds of burrata, as is all the rage right now. (Question for future me: is everyone still putting post-oven-burrata on their pizzas in the future you live in?)

Every recipe I publish here is personally tested, tasted, and approved.

What I like about this recipe:

• The ingredients topping this pizza are simple and flavorful.

Yield: 4 pizzas

Active Time: 5 minutes per pizza (assuming the dough is made and proofed)

Total Time: 5 minutes

Notes: This recipe is designed for a hot outdoor pizza oven running at around 900°F.

Ingredients:

1 recipe Basic No-Knead Pizza Dough

A few spoonfuls of high quality crushed canned tomatoes seasoned with salt

A couple cloves of garlic, thinly sliced

A shake of dried oregano

Kosher salt

Extra-virgin olive oil

A block of Parmesan cheese

A ball of burrata.

Steps:

1. Preheat an outdoor pizza oven to 900°F. Gently press out dough into rough 5-inch circle, leaving the outer ½-inch or so higher than the rest. Continue stretching the dough out on the work surface or by draping it over your knuckles and rotating it as gravity natural stretches it to around 10 to 11 inches wide.

2. Spread a few spoonfuls of crushed tomatoes over the center of the pizza, spreading it with the back of a knife to within a ½-inch of the border. Sprinkle with garlic, oregano, and salt. Drizzle with olive oil. Transfer to a pizza peel and into the oven. Bake, watching constantly and turning frequently, until the pizza is as dark as you’d like it.

3. Transfer it to a cutting board before showering it with grated parmesan cheese and spreading a few juicy chunks of burrata around the top of the pizza. Drizzle with some more extra-virgin olive oil, and serve.