Suggested by Chef Angelo Romano – Pizzeria Infermento, Naples
1 loaf of pizza dough (see recipes)
extra virgin olive oil, as needed
80 g mixed red and yellow cherry tomatoes, halved
50 g buffalo mozzarella PDO in pieces
20 g basil pesto, readymade
a few fresh basil leaves, to garnish
Stretch out the pizza dough on the work surface. Add a drizzle of extra virgin olive oil, the cherry tomatoes and the mozzarella and cook in a wood-fired oven at a temperature of about 450° for 60-90 seconds or in a domestic oven at 225°C on the top rack for 10-15 minutes. Serve with a few smears of pesto and a few fresh basil leaves.
