Marinara pizza

It has a tomato base, garlic, oregano and olive oil, with no cheese. In Naples, the name refers to a simple pizza associated with sailors, not to seafood.

Spread a thin layer of crushed tomatoes over stretched dough, then add finely sliced garlic, dried oregano and a drizzle of olive oil. Keep the toppings light so the base cooks through without turning soggy.

Heat your oven to its highest setting, usually 240–250°C, with a baking tray or pizza stone inside. Slide the pizza onto the hot surface and bake for about 6–10 minutes, until the crust is browned and the base is cooked.

The traditional topping is vegan because it contains no cheese, but the dough may include ingredients such as milk or honey. Check the dough ingredients if you need to avoid animal products.

A green salad with a sharp vinaigrette cuts through the garlicky tomato and olive oil. It also works well with grilled vegetables or a bowl of olives for a simple meal.

Cool leftovers promptly, refrigerate within 1–2 hours and eat within 48 hours, following Food Standards Agency advice. Reheat until steaming hot throughout; a hot frying pan helps crisp the base again.

Yes. Freeze it in portions once cool, with baking paper between slices, and use within a couple of months for the best texture. Reheat from frozen in a hot oven until steaming hot throughout.