One of the original pizzas from Naples, this really doesn't get the attention it deserves - certainly outside of Italy anyway. A classic example of how a simple dish, when made with a little love and the best ingredients, can become one of the most delicious things you've ever tasted!

If you've been to one of my supper clubs or seen my Instagram, you'll know all about my love for San Marzano tomatoes:) Grown on the volcanic plains at the bottom of Mount Vesuvius, they are stronger in taste, sweeter and less acidic than your regular toms. You can find them in Italian delicatessens - I promise it's worth the extra pennies and trip beyond the supermarket. Just make sure to look out for the "DOP" certification label!

The pizza base here is our signature gluten-free one - made with cauliflower and this space for more info on this delicious recipe!! 


  • 400g tin San Marzano tomatoes
  • 2-3 garlic cloves, crushed
  • 3/4 tsp sea salt
  • Organic, dried oregano
  • Extra virgin olive oil, to serve

Add 1/2 tbsp of olive oil to a saucepan followed by the crushed garlic. Cook gently on a low heat for 2-3 minutes, stirring often. When the garlic is sizzling slightly and smells sweet and soft, pour in the tomatoes and bring to a boil. Add the salt, reduce the heat and cook gently until the sauce has reduced nicely, about 30-40 minutes. Taste and add more salt if required. 

To serve, spread about half of the sauce over a 9-inch pizza base and finish with a sprinkle of oregano, a drizzle of oil and some basil.