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Le Chaudron recipe
Pizza marinara à l'ail et origan
Marinara pizza with garlic and oregano
⏱ 30 minServes 2Easy480 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
1pizza dough, 250 g (9 oz)
300 g (11 oz)tomatoes, peeled and chopped
4 clovesgarlic
10anchovy fillets in oil
1 tbspdried oregano
4 tbspolive oil
1 tspsalt
½ tsppepper
- 1 pizza dough, 250 g (9 oz)
- 300 g (11 oz) tomatoes, peeled and chopped
- 4 cloves garlic
- 10 anchovy fillets in oil
- 1 tbsp dried oregano
- 4 tbsp olive oil
- 1 tsp salt
- ½ tsp pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to its maximum, at least 250 °C (475 °F), with the baking sheet inside: marinara is the oldest pizza, baked very hot and with no cheese.
- Crush the 300 g (10 oz) peeled tomatoes with a fork in a bowl, salt them and add 2 tablespoons olive oil for a simple raw sauce.
- Peel the 4 garlic cloves, remove the green germ and slice very thinly so they soften without burning.
- Stretch the dough by hand into a 30 cm (12 in) round, pushing from the center outward to leave a puffy rim that rises in the oven.
- Spread the tomato sauce over the dough, leaving a 2 cm (¾ in) border, and scatter with the garlic, anchovies and a generous tablespoon of dried oregano.
- Drizzle with the rest of the olive oil and bake on the hot sheet for 8 to 10 minutes at 250 °C (475 °F), until the rim is puffed and browned in spots. Add pepper and serve.
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