The marinara is a perfect example of the joyous simplicity of Neapolitan pizza; no cheese, no frills, just really good flavours working super well together!
I love making these when working on a new dough recipe as theres nowhere to hide- although this garlic oil is so good it could hide a few mishaps is we needed it to!
Finely chop the garlic and add to a small saucepan along with the sunflower oil and the chilli flakes. Gently heat the oil until the garlic is softened but not browned – about 5 minutes.
Remove from the heat and add the olive oil. Leave to infuse and cool for 20 minutes before passing through a sieve. This will keep for a week in the fridge.
Open a Neapolitan dough ball into a pizza skin and top with the tomato sauce. Drizzle over a tsp or so of the garlic oil before transferring to a Roccbox placement peel, launching into the oven and baking for between 60-90 seconds.
As the hot pizza comes out the oven immediately sprinkle over the oregano and give the pizza a second drizzle of the garlic oil before garnishing with the fresh oregano leaves.
For the garlic and chilli oil;
4 Garlic Cloves
1/2 Tbsp Chilli Flakes
30g Sunflower Oil
125g Extra Virgin Olive Oil
For the pizza;
1 x 200g Dough Ball
2-3 Tbsp Tomato Sauce
Pinch of dried Oregano
Few sprigs of fresh oregano