For 1 pizza
270 g of naturally fermented dough, spread on a tray and leavened
500 g of date tomatoes
1 Mozzarella di Bufala Campana DOP
1 clove of red garlic
3-4 basil leaves
extra virgin olive oil
Score the tomatoes and scald them in salted water for a few minutes. Drain them and eliminate the skin. Cut them in half and eliminate the seeds from inside. Break the tomatoes with your hands and leave them to drip for a while in a colander.
Gently heat some extra virgin oil in a pan with a clove of garlic. Add the tomatoes and cook for 45 minutes. Turn off the heat, add the basil and add salt to taste. Leave to cool and then spread lots of tomato on the pizza dough. Bake.
Meanwhile, cut the mozzarella into 8 slices and heat gently in the oven. When the pizza is ready, take it out of the oven and cut it into 8 slices. Place a slice of drained mozzarella on each one, sprinkle with a little oregano and dress with a drizzle of oil.
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