Grilled Flatbread Tomato Mozzarella Pizza with fresh basil and extra virgin olive oil

Grilled Flatbread Tomato Mozzarella Pizza with fresh basil and extra virgin olive oil

Our Mutti Pizza Sauce Aromatica is made with sun ripened 100% Italian tomatoes and enriched with aromatic herbs. It brings a full-bodied taste, enticing aroma and radiant colour to these flatbread pizzas.

Made with Pizza Sauce with Spices

Mutti® Pizza Sauce with Spices (Salsa per Pizza Aromatizzata) is a rich combination of 100% Italian sun-ripened tomatoes blended with traditional ingredients - aromatic basil, oregano, and onion. It spreads uniformly over the pizza giving it an enticing aroma, bright color, and rich taste. With 30% concentration, it is dense in texture and can be diluted with water without losing its rich consistency. This high performing product creates a greater yield and labor efficiencies in commercial kitchens. Restaurateurs who demand consistency use Mutti® Pizza Sauce with Spices so they can consistently delight their guests every time.

35 min (COOK TIME: 35 min)

Easy

2 flatbread pizzas

Ingredients

For the dough:

  • 3/4 Cups of Lukewarm Tap Water (110 ˚C)
  • 1 Tsp of Active Dry Yeast
  • 1 1/2 Tbsp Olive Oil
  • 1 Tsp Sugar
  • 2 1/4 Cups All-Purpose Flour
  • 1/2 Tsp Salt

Topping:

  • 400 g Mutti Pizza Sauce
  • 1 Mozzarella Ball
  • Fresh Basil
  • Salt/Pepper to taste
  • Extra virgin olive oil for drizzle
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Method

  1. Add the heated tap water in a bowl and gently stir the yeast into the water for no more than 5-10 seconds. Set aside and let the yeast bubble and foam for at least 3 minutes.
  2. Sift together dry ingredients (2 cups of flour, salt and sugar.)
  3. Add the olive oil to the yeast and water mixture. Then mix the wet and dry ingredients together in a bowl for 1-2 minutes with a wooden spoon.
  4. Once that’s done, knead the dough for 4-5 minutes by hand until a dough ball is formed, cover with a tea towel and set aside in a warm place.
  5. When the dough is ready, using a rolling pin, roll half of the dough into a rectangular shape the size of your pizza pan. Repeat for the second pizza.
  6. Spread a good layer of the Mutti Pizza Sauce, evenly distribute the mozzarella over the flatbread and season with freshly crushed black pepper.
  7. Bake for 10 minutes at 180˚C. Remove from oven and garnish with the chopped basil, drizzle with extra virgin olive oil, then finish under the grill (at 210˚) for 1-2 minutes (keep checking, so it doesn’t burn). Once ready slice into wedges and serve.

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