Pizza with mozzarella cheese and sun-dried tomatoes
4 servings
30 minutes
Pizza with mozzarella cheese and sun-dried tomatoes is a true embodiment of Italian gastronomic elegance. Inspired by the southern regions of Italy, it combines the tenderness of melted mozzarella with the rich flavor of sun-dried tomatoes soaked in aromatic oil. The thin crust, made with added herbs, serves as the perfect base for this refined combination. Salty capers, spicy olives, and fresh basil complete the flavor palette, making every moment of enjoyment unforgettable. This pizza is perfect for a cozy dinner or a festive table where every guest will appreciate its rich taste and exquisite texture.
1
Slice the mushrooms, cut the mozzarella into cubes, and the olives into circles. Drain the oil from the sun-dried tomatoes (leave 2 tablespoons), and chop the tomatoes.
- Fresh mushrooms: 50 g
- Mozzarella cheese: 150 g
- Pitted black olives: 12 pieces
- Sun-dried tomatoes in oil: 110 g
2
Sift 225 g of flour (the remaining will be used for dusting the table when rolling out the dough), add chopped herbs, 1/2 teaspoon of salt, and pepper. Make a well in the center and pour in 2 tablespoons of olive oil and 4 tablespoons of water. Knead a soft dough (the dough should not stick to your hands).
- Self-raising flour: 245 g
- Fresh herbs: 1 bunch
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: 4 tablespoons
3
Place the dough on a floured surface and knead it. Roll out a round flatbread the size of the bottom of the pan.
4
Heat a tablespoon of olive oil in a pan, place the flatbread, and fry it on low heat on one side until golden brown, about 5 minutes. Transfer to a plate greased with olive oil. Heat a bit more olive oil in the pan and fry the flatbread on the other side.
- Olive oil: 4 tablespoons
5
While the flatbread is cooking, spread tomato paste on the surface, then add pieces of mozzarella, dried tomatoes, olives, mushrooms, capers, and chopped basil leaves. Season with salt and pepper, and drizzle with oil from the tomatoes.
- Tomato paste: 4 tablespoons
- Mozzarella cheese: 150 g
- Sun-dried tomatoes in oil: 110 g
- Pitted black olives: 12 pieces
- Fresh mushrooms: 50 g
- Capers: 2 tablespoons
- Basil leaves: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Sun-dried tomatoes in oil: 110 g
6
Once the flatbread is ready, place the pan under the preheated grill for 3 minutes to melt the cheese.
