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Italian | |
| 50g Corbara tomatoes, drained 70g escarole, blanched 30g Caiazzo black olives, pitted pinch of Salina capers garlic clove, thinly sliced pinch of oregano extra virgin olive oil Buffalo Mozzarella | |
| Place already-prepared dough onto a baking sheet and lightly press flat. It should be no more than 3mm thick. Top with tomatoes and bake at 250-280°C for 5-6 minutes. Add escarole, black olives, capers, garlic, tand bake in the oven at 250-300°C for another 3-4 minutes. Add tears of mozzarella and put back in oven another 3-4 minutes. Add oregano and a trickle of olive oil. P | |
Unrated | |
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