Pizza with smoked cheese and bottarga
3 servings
30 minutes
Pizza with smoked cheese and bottarga is an amazing combination of traditions and refined flavors of Italian cuisine. This recipe is inspired by Italy's rich gastronomic heritage, where bottarga, salted and dried roe, is often used to impart an intense marine aroma to dishes. The smoky-flavored scamorza cheese pairs beautifully with delicate mozzarella, creating a delightful contrast. The tomato sauce with aromatic spices adds richness and depth to the pizza. A final sprinkle of bottarga adds exquisite piquancy. This pizza is the perfect choice for those seeking harmony between traditional Italian motifs and bold flavor accents.
1
Let's prepare the pizza sauce: blend peeled tomatoes and garlic. Heat olive oil in a pan and sauté finely chopped shallots, then add tomatoes with garlic, oregano, salt, and pepper to taste. Mix well and simmer on low heat until thickened.
- Pelati (whole peeled tomatoes): 1 jar
- Garlic: 2 cloves
- Shallot: 1 head
- Olive oil: 3 tablespoons
- Oregano: to taste
2
Take 1/3 of the dough prepared according to the recipe and roll it into a thin flatbread.
- Pizza dough: 1 piece
3
Generously spread the resulting flatbread with tomato sauce, sprinkle with grated mozzarella cheese, arrange thinly sliced scamorza cheese, and place in a preheated oven at 280–300 degrees (depending on power) for 7–10 minutes.
- Pelati (whole peeled tomatoes): 1 jar
- Mozzarella cheese: 100 g
- Scamorza cheese: 50 g
4
Sprinkle the ready pizza with bottarga grains.
- Bottarga: 30 g
