European flour recipe mio sole pizza


1 Pizza


1 loaf of pizza dough (see recipes)
extra virgin olive oil, as needed
80 g mixed red and yellow cherry tomatoes, halved
50 g buffalo mozzarella, in pieces
20 g basil pesto, readymade
a few fresh basil leaves, to garnish


Stretch out the pizza dough on the work surface. Add a drizzle of extra virgin olive oil, the cherry tomatoes and the mozzarella and cook for 60-90 seconds. Serve with a few smears of pesto and a few fresh basil leaves.