A delightful pizza topped with a rich marinara sauce, garlic, chilies, and fresh herbs.
20 minutes
A delightful pizza topped with a rich marinara sauce, garlic, chilies, and fresh herbs.
tablespoons
Garlic Clove, thinly sliced
each
Red Finger Chile, thinly sliced
each
Marjoram Leaves, fresh
each
Parbaked Pizza Crust
each
1. Spread Tomato Sauce
Start by spreading ¼ cup of Pomì strained tomatoes evenly over your parbaked pizza crust, making sure to leave a ½-inch border around the edges for a perfect crust.
2. Drizzle Olive Oil
Next, drizzle 1 tablespoon of extra virgin olive oil over the tomato sauce. The olive oil adds a subtle richness and helps meld all the flavors together.
3. Add Garlic and Chile
Scatter the thinly sliced garlic clove and ¼ red finger chile or serrano chile over the pizza. The garlic infuses the pizza with a wonderful aroma and flavor, while the chile adds a hint of heat that complements the other ingredients.
4. Broil the Pizza
Place the pizza under the broiler in your oven. Broiling will quickly cook the toppings and crisp up the crust without drying it out. Keep an eye on it and remove the pizza when the toppings are slightly browned and the crust is golden.
5. Add Fresh Herbs
Finally, sprinkle 12 fresh marjoram or oregano leaves over the hot pizza. The fresh herbs add a burst of flavor that ties all the ingredients together beautifully.
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