Naples pizza with tomatoes, fresh mozzarella, basil, and olive oil.
Ingredients
Scale
Measurement units
- or bread flour
- warm water
- instant yeast
- salt
- San Marzano tomatoes, crushed by hand
- fresh mozzarella, torn
- fresh basil leaves
- extra virgin olive oil
Ingredients
Scale
Measurement units
- or bread flour
- warm water
- instant yeast
- salt
- San Marzano tomatoes, crushed by hand
- fresh mozzarella, torn
- fresh basil leaves
- extra virgin olive oil
Instructions
Make the dough
Make the dough
Shape and top
Shape and top
In the oven
In the oven
Drizzle with oil
Drizzle with oil
Tomorrow's Meal
Crispy Pizza Margherita Panzanella
Day-old pizza torn into chunks, tossed with fresh tomatoes, basil, and tangy vinaigrette for a deconstructed bread salad
You'll need to pick up:
Fresh ripe tomatoes (2-3 medium)Fresh basil leaves (handful)Red wine vinegar (2 tbsp)Extra virgin olive oil (3 tbsp)Garlic (1 clove, minced)Salt and pepper to taste
Quick overview:
- 1.Tear cold pizza into 1-2 inch chunks, crust and all
- 2.Whisk together vinegar, minced garlic, salt, and pepper
- 3.Slowly whisk in olive oil until emulsified
- 4.Dice fresh tomatoes and combine with pizza chunks in a bowl
- 5.Pour dressing over and toss gently to coat
- 6.Let sit 10-15 minutes so pizza absorbs dressing and softens slightly
- 7.Top with fresh basil leaves and serve at room temperature
Before you cook
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