Pizza

Pizza Bufala e Pomodori – Buffalo Mozzarella and Heirloom Tomato Pizza

Feb 3, 2018 by Gabriele Corcos

DIFFICULTY

Tomato sauce on pizza can taste great, and using fresh tomato slices can be spectacular. Paired with milky fresh buffalo mozzarella, this pizza is closer to the pleasure one gets from a bruschetta. A pizza like this is proof that when done right, pizza is hardly something to feel guilty about!

14 ounces buffalo mozzarella cheese, shredded

Pizza Dough, formed into 4 (13-inch) discs, at room temperature

2 heirloom tomatoes, cut into 20 to 24 (1/4-inch-thick) slices

Salt and freshly ground black pepper

1/2 cup fresh basil leaves

Extra virgin olive oil, for drizzling

1Place a pizza stone in the oven and preheat to 500°F for 1 hour before baking. (Or preheat a wood-fired pizza oven to very hot, 4 hours before baking.)

2Spread one-fourth of the mozzarella on 1 disc of dough, leaving a 1-inch border all around. Top with 5 to 6 tomato slices. Season with salt and pepper to taste.

3Gently place the pizza on the pizza stone and bake for about 5 minutes, until golden with slight signs of charring. (If using a wood-fired oven, gently place the pizza on the oven floor, and bake for 3 minutes, or until golden and crisp.)

4Remove the pizza from the oven, transfer to a cutting board, and garnish with a few basil leaves and a drizzle of olive oil. Slice and serve immediately.

5Repeat with the remaining 3 pizza discs.

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