Pizza with tomato and mozzarella
4 servings
40 minutes
Pizza with tomato and mozzarella is a classic dish of Italian cuisine that embodies the harmony of simplicity and rich flavor. Its roots trace back to Naples, where pizza became a symbol of culinary art. The thin crust, airy and slightly crispy, serves as the perfect base for juicy tomatoes and tender mozzarella. Parmesan adds richness, while olives and basil provide a touch of Mediterranean aroma. Pizza is ideal for a cozy family dinner or a fun party; its taste brings warmth and joy. The best way to enjoy it is freshly baked with melted gooey cheese and a light crispy crust. It’s not just a dish but a true gastronomic delight that brings people together at the table.
1
Mix flour, salt, and dry yeast. Pour in olive oil and a cup of warm water. Mix in a processor. Let it rest for half an hour to allow the dough to rise double.
- Wheat flour: 350 g
- Salt: 1 teaspoon
- Dry yeast: 7 g
- Olive oil: 1 tablespoon
2
Place rolled dough on a floured baking sheet, top with crushed tomatoes, then slices of mozzarella, and sprinkle with grated parmesan. Add sliced olives and season with spices.
- Tomatoes in their own juice: 400 g
- Mozzarella cheese: 125 g
- Parmesan (Parmigiano Reggiano): 50 g
- Pitted black olives: 8 pieces
3
Bake for about half an hour until the dough is golden and the cheese melts.
4
Before serving, sprinkle with basil leaves and cut into portions.
- Green basil leaves: to taste
