9 February 2021

GTFE Celebrates National Pizza Day on the Radio

In celebration of National Pizza Day 2/9/21, The Greatest Tomatoes from Europe team was on KFI am 640 radio Saturday, February 6th talking about the best tomatoes to use on Pizza with pizza lover and host of The Fork Report Neil Saavedra @forkreporter.

We loved talking about our favorite subject – The Greatest Tomatoes from Europe of course. We invited Francesco Zimone, owner and designer of L’Antica Pizzeria da Michele in Hollywood. To join us in conversation because he knows the importance and quality of European Canned tomatoes and only uses them at his Los Angeles based Restaurant. You may be familiar with the name L’Antica Pizzeria da Michele, the original is from Naples, Italy. Known for its Margherita Pizza made even more famous due to the book and movie “Eat, Pray, Love!” the 2010 American biographical romantic drama film starring Julia Roberts as Author Elizabeth Gilbert.

Listen to the podcast.

GTFE shared our recipe for PIZZA MARINARA below and you can find other luscious GTFE pizza and pasta recipes.




For the pizza dough:

  • 16 oz strong plain flour
  • 1/2 oz fresh yeast
  • 7floz water
  • salt

For the topping:

  • 14 oz can peeled plum tomatoes
  • 2–3 thinly sliced garlic cloves
  • 2–3 teaspoons dried oregano
  • 3 tablespoons extra-virgin olive oil
  • salt and freshly ground black pepper to taste

Dissolve the yeast in warm water.

Add the flour, a pinch of salt and knead the dough until it is smooth and elastic. Roll out the dough with a rolling pin, place it on a greased baking sheet and leave it to rise for about 40 minutes covered with a clean tea towel.

In the meantime, drain a 14 oz can of peeled plum tomatoes in a colander, pressing down gently to remove any excess juice, and then roughly chop them. Roll out the dough evenly and place it on a greased baking sheet or pizza pan.

Spread the chopped tomato evenly over the dough, leaving a border of about 2 cm. Sprinkle over 2–3 thinly sliced garlic cloves and 2–3 teaspoons dried oregano. Drizzle generously with 3 tablespoons or so of olive oil. Season with salt and freshly ground black pepper. Bake in the center of a preheated oven at 230°–240°C (450°–475°F/Gas 8–9) for 8–10 minutes until crisp.