1 loaf of gluten-free pizza dough (see recipes)
80 g pureed tomatoes (passata)
50 g fior di latte cheese or mozzarella
extra virgin olive oil, as needed
a few leaves of basil, to garnish
Stretch out the pizza dough on the working surface. Add a drizzle of extra virgin olive oil, spread the pureed tomatoes, and then scatter the fior di latte cheese. Cook for 4-5 minutes. Serve garnished with a few fresh basil leaves.
