Contemporary Neapolitan Pizza recipe suggested by Vincenzo Capuano.
If taralli are unavailable, or simply to add a more Indian spiced taste, you might use sev in its place or crisp crunchy gathiya.
1 loaf of pizza dough (see recipes)
100 g taralli, preferably made with olive oil, or sev of choice if preferred (make sure it’s not too spicy or salty)
extra virgin olive oil, as needed
salt, to taste
1 garlic clove
50 g mozzarella or fior di latte cheese, in pieces
a few leaves of fresh basil
Make a tarallo cream (the amount will make enough for 4 pizzas): Put roughly half of the tarallo in a food processor with a pinch of salt, a garlic clove and a drizzle of extra virgin olive oil and pulse to a smooth cream. (If using sev, you might like to add a tablespoon or two of water). Set aside.
Stretch out the pizza dough on the work surface. Add a drizzle of extra virgin olive oil and then spread the tarallo cream, the mozzarella or fior di latte cheese in pieces, 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 the remaining tarallo (or sev) crumbled, and some more basil leaves.
