Buffalo mozzarella and tomato pizza
For an easy-to-prepare homemade pizza with a nicely crispy base, try this recipe using round pitta breads brushed with olive oil.
Serves: 4
Preparation time: 10 minutes
Cooking time: 10 minutes
You will need:
2 white pitta breads, opened and separated into four halves
Olive oil
2 tbsp tomato purée
125g buffalo mozzarella
A few basil leaves
Method:
1. Preheat the oven to 180°C/350°F/gas mark 4. Place the pitta breads rough-side up on a baking tray and brush the top of each – right to the edges – with a little olive oil. Then smear a very thin layer of tomato purée on top.
2. Using a kitchen towel or clean dishcloth, press as much of the moisture off the cheese as possible, then slice thinly and divide between each of the bases. Bake in the oven for 10 minutes, until golden and crispy, then remove and allow to cool fully on a rack, before packing. Tear some fresh basil leaves and scatter over, just before you eat.
Recipe, Joanna Weinberg. Photograph, Richard Jung. Styling, Mary Norden. Food styling, Linda Tubby.
