Pizza Margherita

Made with Polpa

Mutti Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.


25 min (COOK TIME: 25 min)

Easy

Ingredients

  • 350 g 00 type flour
  • 12 g brewer’s yeast powder
  • 175 ml water salt

For the topping:

  • 300 g Mutti tomato polpa
  • 3 mozzarella balls
  • 4 tablespoons extra virgin olive oil
  • fresh basil
  • salt

Method

  1. Dissolve the yeast in lukewarm water.
  2. Add the flour and a pinch of salt and work the ingredients together until the dough has a smooth, elastic consistency.
  3. Roll out the dough with a rolling pin, lay it out on a greased baking tray, and leave to rise for about 40 minutes, covered with a clean cloth.
  4. Put the tomato polpa, a pinch of salt and the sliced mozzarella onto the dough base.
  5. Drizzle with olive oil and cook in the oven at 200°C/400°F/Gas mark 6 for 20 minutes.
  6. Serve the pizza straight from the oven, adding a few basil leaves to finish.

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Also made with: Polpa