Marinara: Tomato, Sicilian Oregano, and Extra-Virgin Olive Oil

• 1 round of Nancys Pizza Dough (page 126)
• 1 tablespoon extra-virgin olive oil
• Kosher salt
• 1/4 cup plus 2 tablespoons Passata di Pomodoro (page 25) or tomato sauce
• Finishing-quality extra-virgin olive oil, about 1 tablespoon
• 1 tablespoon dried oregano (preferably Sicilian, sold on the branch)

1. Prepare the dough and preheat the oven according to Nancys Scuola di Pizza (page 128).
2. Brush the rim of the dough with olive oil and season the entire surface with salt.
3. Ladle or spoon the sauce onto the center of the dough and use the back of the ladle or spoon in a circular motion to spread the sauce over the surface of the dough, leaving a 1-inch rim without any sauce.
4. Slide the pizza into the oven and bake until the crust is golden brown and crispy, 8 to 12 minutes.
5. Remove the pizza from the oven and cut it into quarters.
6. Drizzle the pizza with the finishing-quality olive oil, sprinkle it with the oregano, and serve.
7. Frappato (Sicily)

nancys, extravirgin olive oil, kosher salt, tomato sauce, olive oil, oregano

Taken from www.epicurious.com/recipes/food/views/marinara-tomato-sicilian-oregano-and-extra-virgin-olive-oil-393656 (may not work)