Marinara pizza
For such a simple pizza; this is so good. Pizza base, tomatoes, salt, garlic, dried oregano and olive oil.We used our Slow Proof Dough to make this pizza and it was so worth it!
Ingredients
Equipment
Grill Temperature
Surfaces
Method
Preparing the Pizza Topping
- Blitz your tomatoes with the salt.
- Prepare your garlic.
Cooking your Pizza
- Set up your Big Green Egg for an indirect cook at 350°C with the convEGGtor, stainless steel grid and the baking stone (this should have been allowed to get very hot beforehand).
- When you're ready to start cooking, add the pizza wedges. Close the rEGGulator. This forces the air to roll over the pizza come out the front of the Egg
- Take a dough ball and stretch it out so it is very thin, 2-3mm. Flour the surface with Semola. This don't absorb water easily so your pizza is much less likely to stick to the surface.
- Spread the tomato sauce over the base.
- Sprinkle over the garlic and oregano. To finish drizzle over some olive oil.
- Using a peel, place the pizza on to the baking stone and cook for about 7 minutes until the dough is crispy.
- Once cooked remove from the Egg, drizzle with some more olive oil and place on a board or plate.
You'll need to work swiftly to avoid the pizza becoming too wet.
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