Suggested by Chef Angelo Romano – Pizzeria Infermento, Naples
1 loaf of pizza dough (see recipes)
extra virgin olive oil, as needed
40 g San Marzano dell’Agro Sarnese-Nocerino DOP canned tomatoes
40 g cherry tomatoes
5 g pecorino romano PDO cheese, grated
5 g parmesan, grated
a pinch of pepper
a few leaves of fresh basil (for both cooking and garnish)
Stretch out the pizza dough on the work surface. Add a drizzle of extra virgin olive oil and then spread the tomatoes, sprinkle the pecorino, the parmesan and a few basil leaves. Cook in a wood-fired oven at a temperature of about 450° for 60-90 seconds or in a domestic oven at 225°C on the top rack for 10-15 minutes. Serve garnished with a few fresh basil leaves.
