Recipe: Homemade Marinara & Mozzarella Pizza with a Rosemary Crust

July 24th, 2012 11:26 am by Kelly

2012-07-18 - Marinara & Mozzarella Pizza - 0002


Now that the tomatoes are finally starting to pop in our garden, we have a legit reason to eat more pizza – homemade pizza sauce, yo! Well, technically this is a wonderfully chunky marinara sauce, but who’s counting?

Enjoyed in place of your regular, boring old store-bought red sauce, this homemade marinara sauce produces a pie that’s almost white, but not quite: cooked down so that there’s not much excess liquid, the “sauce” mostly consists of chunks of tomatoes – juicy tomatoes, bursting with flavor. Not sauce, but saucy!

imho, the teeny-tiny tomatoes – super sweets, Juliets, etc. – work best in this recipe. Cut the round, grape-shaped tomatoes in half; the miniature oblong tomatoes into three to five rounds. Or not: some tomatoes are tiny enough that you can just toss ’em in the pan whole. They’re like the cherries on your vegan ice cream sundaes, I tell you what. Way more flavorful than their supersized cousins!


2012-07-18 - Marinara & Mozzarella Pizza - 0009


Homemade Marinara & Mozzarella Pizza with a Rosemary Crust


…for the pizza crust

1 cup warm water (110 degrees F / 45 degrees C)
1 tablespoon brown sugar sugar
2 1/4 tablespoons active dry yeast
3 tablespoons olive oil
1 teaspoon salt
2 1/2 cups all-purpose flour
2 tablespoons rosemary

…for the marinara sauce

(Adapted from the Marinara Sauce recipe in Cooking Vegan by Vesanto Melina & Joseph Forest, 2012.)

1 tablespoon olive oil
1/2 onion, diced
4 tablespoons minced garlic
3 1/2 to 4 cups garden-fresh tomatoes, diced
1/4 cup sundried tomatoes, diced
1 tablespoon basil
1 teaspoon oregano
salt and pepper to taste

…for the pizza

Mozzarella Follow Your Heart cheese, or the vegan cheese of your choice
Cornmeal or cooking spray with which to coat the pizza stone or pizza pan


1. To prepare the dough: stir the water, sugar and yeast together until dissolved. Add the olive oil, salt, and rosemary. Stir in the flour until blended. Form the dough into a small ball and let rest in large bowl, covered loosely with a towel, anywhere from 30 minutes to two hours.

2. About 45 minutes before you’d like to start making the pizza, begin preparing the marinara sauce. Coat the bottom of a large skillet with the olive oil. Add the diced onion and cook on medium-high heat for about five minutes, or until the onions are nearly translucent. Add the minced garlic and cook for several more minutes. Add the diced tomatoes, sundried tomatoes, basil, and oregano and cook, covered on medium, for about ten minutes, stirring occasionally. Remove the cover; add salt & pepper (as well as extra basil or oregano, if desired) to taste. Continue to cook, uncovered, until the tomatoes are soft and tender and most of the liquid has evaporated. The tomatoes should be nice and juicy, but without a lot of extra moisture in the sauce. Remove from heat and set aside to cool.

3. When you’re ready to assemble and bake your pizza, preheat the oven to 425 degrees F.

4. To assemble the pizza, start by spreading a dusting of cornmeal onto your pizza stone (or lightly coat your pizza pan with cooking spray). Using fingers dipped in olive oil (optional), pat the dough onto the stone, spreading it out evenly. Add the marinara sauce, distributing it evenly onto the pizza. (This recipe should make enough sauce for one 13″ pizza. If you have any leftovers, store them in an airtight container in the fridge or freezer. Enjoy on pasta – or, better yet, on a mini pita bread pizza!) Garnish with vegan mozzarella cheese and a touch of oregano.

5. Bake at 425 degrees, for between 15 and 20 minutes for a single pizza, or 30 minutes for two pizzas.

6. Eat up! You’ve got a garden full of tomatoes to devour!