Garlic Marinara Pizza

Julie Ann Keene


If you have a pizza stone then you can bake it directly on the stone sprinkled with some cornmeal. 15 cloves of garlic may seem like a lot but note I use PICKLED garlic which is mild in flavor, similar to roasted garlic. Make sure to use firm tomatoes since they won't make a soggy pizza, which is yuck.


☆☆☆☆☆ 0 votes

10 Min
15 Min


  • 1 can(s)
    refrigerated pizza crust dough
  • 1 c
    diced canned tomatoes with juice
  • 15 clove
    pickled garlic, finely chopped
  • 1/2 c
    parmesan cheese, grated + extra to garnish
  • 2 tsp
    oregano, dried
  • To taste
  • 3 large
    plum tomatoes, thinly sliced
  • 3 Tbsp
    olive oil, extra virgin
  • Handful
    fresh basil leaves, torn

How to Make Garlic Marinara Pizza


  1. Preheat the oven to 450 degrees. Oil a baking sheet or pizza pan then roll out pizza dough to desired thickness. Prebake crust for 3-4 minutes to prevent sogginess then remove from oven.
  2. Combine canned tomatoes, garlic, parmesan, salt and oregano in a bowl. Spread over the dough to edges then top with sliced tomatoes. Drizzle with 1 tablespoon of the oil.
  3. Bake for 10-12 minutes or until the crust is golden brown and crisp.
  4. Remove from oven and top with the basil, remaining oil and any additional parm if desired.

Printable Recipe Card

About Garlic Marinara Pizza

Course/Dish: Pizza
Main Ingredient: Vegetable
Regional Style: Italian

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