0 Picture
Ingredients
- 1 pound pendula tomatoes or 2 1/2 cups fresh tomato sauce
- 1 clove garlic, crushed in garlic press
- Extra-virgin olive oil, plus more for drizzling
- Salt
- 10 ounces Buffalo mozzarella, roughly chopped
- 12 basil leaves
- 1 cup Parmesan, optional
Details
Servings 6
Adapted from foodnetwork.com
Preparation
Step 1
Cut the tomatoes in half. As you drop them into a medium-sized bowl squeeze them with your hands so that the juice comes out. Add garlic, olive oil, salt, and half the basil leaves. Leave to marinate while the dough rises.
*Cook's note: We find that it's better to use mozzarella which is 2 days old, because it's less watery.
Preheat oven to 500 degrees F.
Stretch the dough and then roll it out with a rolling pin on a floury surface, until it is about 1/4-inch thick. Cover the surface of a baking sheet with 1 tablespoon of oil. Sprinkle with sea salt. Place dough on baking sheet and press the edges in firmly with your fingers. Add tomatoes, reserving a little of the juice, and drizzle with olive oil. Cook for 10 minutes. Remove from oven and add chopped mozzarella. Tear the remaining basil leaves and scatter over mozzarella. Drizzle with olive oil. Sprinkle with Parmesan and the rest of the tomato juice. Cook for 5 minutes. Eat immediately.
Yield: 6 servings
Preparation time: 10 minutes
Review this recipe