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Le Classic Pizza

Recipes > Mains

By: Candice Kumai

This incredibly simple and easy classic pizza contains less saturated fat and calories than any takeout pizza. Feel free to top it off with leftover roasted vegetables, a grate of extra parmesan cheese or some delicious sundried tomatoes when fresh out of the oven!

Serves 4-6


1 pound store-bought pizza dough (go for gluten-free if that works for you!)
1 tablespoon extra virgin olive oil
1/4 teaspoon sea salt to taste, divided
3/4 cup organic marinara sauce, keep it low in sugar
3/4 cup high quality mozzarella cheese
2 teaspoons dried oregano

1/4 teaspoon chili flakes
1/4 cup fresh basil leaves or arugula to finish (optional)

1. Preheat the oven to 400 degrees F and set the pizza dough out to room temp for approximately 20 minutes.

2. On a clean work surface, with a touch of flour, roll out the pizza dough into a 10-12 inch round or rectangle, 1/2  inch flat. Place it on a large baking sheet or in a round cast iron pan. Brush with the dough with the olive oil and sprinkle with sea salt.

3. Pre-bake the dough into the 400 degree oven for approximately 10 minutes, remove from the oven. Top the pizza with the marinara sauce, mozzarella, dried oregano and bake in the oven for approximately 12-15 minutes, middle rack.

4. Remove from oven and sprinkle with the remaining sea salt or chili flakes and fresh basil leaves or arugula to finish.

MMM Marinara! You may want to take a look at the jar of “marinara sauce” you’ve been purchasing to ensure its not loaded with SUGAR. 2015 is the year of cutting down on sugar. Excess sugar can lead to everything from type 2 diabetes to weight gain and obesity. Get smarter about shopping and put the jar of sauce (and marinades or dressings!) that contain corn syrup, sugar or anything that ends in “ose” back on the shelf! If you want to live a “clean” and “fresh” lifestyle this year, update your pantry, clean out the sugar-processed foods and change up that sauce!

Recipe by Candice Kumai, from my Pizza Feature, Men’s Fitness Magazine, spring 2015


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