Pizza Mosaico

Make the dough with 500 g of flour and let it rise for 1 hour. Wash the tomato. Spread the pizza base thick: cover with chopped tomato, sliced fontina cheese, a drop of oil and a pinch of salt.

Place the pizza in the oven for 15 minutes at 220 C, take it out place the (well drained) pickled vegetable on top and return it again to the oven for a further 5 minutes. Sprinkle with parsley and serve.

A pizza is easy to prepare using left over food, i.e. cooked spaghetti. First spread the dough, top with Bufalo mozzarella, and spread the spaghetti, (cooked with tomato salsa, capers, oregano, oil and salt).
Cook the pizza for 20 minutes at 200 C and serve as shown in the picture, topped with cheese and chopped parsley

 

 

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Dough:

Classic, see home page recipes

Topping:

2-3 ripe tomatoes A slice of Fontina cheese 150g Verdure miste sott'oli, 300g Pickled vegetables Parsley Olive oil

 

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Ricette riprodotte per gentile
concessione della Casa Editrice Bonechi
Realizzazione delle ricette: Elisabetta Piazzesi
Foto di proprietà dell'archivio della Casa Editrice Bonechi
eseguite da: Andrea Fantauzzo