Marinara is hands-down my top 3 favorite pizza. The top 3 being, Margherita, Vodka Sauce (it was Bianco) and Marinara. They look very simple but without doing it properly, it will be super unpleasant. Being unpleasant meaning, extra cheeses and toppings. Marinara is a very simple pizza with just tomato sauce, herbs and parmigiano, nothing else.
I do love my marinara on a bit of spicy edge. By adding chipotle in adobo sauce gives the tomato sauce a smokey note with that spicy kick at the back of the mouth. I am using the same technique as I what I did for my Margherita Grilled Pizza; simmering the garlic and chipotle in olive oil then adding into the tomatoes without any "extravaganza" ingredients. By keeping it simple, it sorta allows the tomatoes work its magic with the dough.
As the pizza experts always say, 95% of the flavors come from the dough itself, you just have to find that little 5% to pair with the dough to perfection. Sadly, most of the pizzerias or pizza-chains tend to forget that fundamental element. The saddest of all is the overly extra loaded toppings and cheeses trend makes pizza a junk food. But in actual fact, it is not, just have to do it properly. Enuff of ranting, I hope you will give this recipe a try.
(Make three 8 inch pizza)
Spicy Marinara Sauce:
Olive Oil, 1/4 Cup
Garlic Thinly Sliced, 3 Cloves
Chipotle In Adobo Sauce, 1/4 Chipotle + 1/2 TSP of Adobo Sauce Adjust To Preference
Canned Crushed Tomatoes Preferably Muir Glen Fire Roasted, 14oz
Pizza Fritta Dough, 3 Dough Balls
Extra Virgin Olive Oil, For Frying
Canola / Peanut / Vegetable Oil, For Frying
Parmigiano Reggiano Freshly Grated, 2 TBSP
Fleur de Sel, Pinch
Black Pepper, Pinch
White Pepper, Pinch
Fresh Basil Leaves, A Handful
Fresh Italian Parsley, A Handful
Green Onion / Scallions White & Green Parts, A Handful
Dutch Oven / Deep Fryer
Cast Iron Skillet / Pan
Wire Cooling Rack / Plate Lined with Kitchen Paper
Please visit my “making pizza at home" page for shaping the pizza dough.
Please visit my “Pizza Fritta Dough” page for the dough recipe.
*For best pizza fritta result, ferment the dough in the fridge for 24 hours and 24 more hours at room temperature before shaping and frying.*
Prepare the spicy marinara sauce.
In a skillet over low heat, add olive oil.
Add in garlic, chipotle and adobo sauce.
Allow the chipotle and garlic to simmer in the oil for about 15 mins.
*The heat has to be on super low, or the garlic and chipotle will burn very fast.*
As soon as the garlic start to brown along the edges, remove from heat and transfer into a large bowl.
Add in the tomatoes.
Mix to combine well. Mix, mix, mix.
Set aside until ready to use.
*The sauce can keep in the fridge for up to 5 days.*
Deep fry and assemble the pizza.
Preheat oven to broil setting.
Prepare a dutch oven or a deep fryer with at least 3 inches of oil.
*The ratio of canola oil to olive oil is 4:1.*
*If you use 1 cup of canola oil, your olive oil should be 1/4 cup.*
*Olive oil is bad for deep frying as it has low smoking point. It is used, in this recipe however, for flavoring.*
*Drop a small pinch of dough into the oil. If it starts to sizzle, the temperature of the oil is ready.*
After shaping the pizza dough, gently and carefully, drop the pizza dough into the oil away from you.
Deep fry until bottom is golden brown.
Using tongs to carefully flip the pizza dough.
Deep fry until golden brown on the other side as well.
Using tongs to carefully transfer the pizza dough onto a wire cooling rack or a plate lined with kitchen paper to drain off excess oil.
Immediately, spoon and spread the marinara sauce over the pizza dough.
Top the pizza off with sprinkles of parmigiano.
Season with fleur de sel and pepper.
Wack into the oven and broil until the cheese has melted.
Remove from oven and immediately, using scissors, cut the basil, parsley and green onions over the top, distributing them evenly.
Repeat the steps for the remaining pizza.
Slice and serve immediately.