Veggie Flower Pizza

• 1 Neapolitan pizza dough (8h)
• 1 Neapolitan pizza sauce
• 50 g extra-fine semolina or spolvero (for dusting)
• 12 mozzarella balls
• Salt
• 1 drizzle of extra-virgin olive oil
• 2 cherry tomatoes (orange or yellow)
• A few edible flowers (optional)
• 5 fresh basil leaves

1. Make the Neapolitan pizza dough (8h) recipe.
2. Make the authentic Neapolitan pizza sauce recipe.
3. Turn on your oven and let it preheat (30 minutes on the highest setting).
4. Drain then halve the mozzarella balls and tomatoes. Set aside.
5. Use extra fine semolina (or spolvero) to dust your work surface and the underside of the dough. This will stop the dough from sticking and make it easier to move. Roll out your dough, making sure it is less than 30 cm in diameter.
6. Dust the pizza peel lightly with extra fine semolina. Carefully slide the peel under the pizza dough or rotate the dough onto the peel.
7. Add the toppings while the pizza is on the peel: spoon the sauce into the centre of the pizza (around 90 g per pizza). Spread it over the entire pizza. Season with salt. Drizzle over the olive oil in a spiral motion. Arrange the cherry tomato halves and add the mozzarella halves around the tomatoes to make flowers.
8. Place the pizza in the oven and bake for around 90 seconds, turning regularly with the knob on the side of the oven to ensure it cooks evenly.
9. Using the peel, take the pizza out of the oven and slide it onto a serving plate. Top neatly with the basil leaves and edible flowers. Slice, serve and enjoy!

Tips:

• This pizza is a flowery variation of the historic Margherita pizza, ideal for a romantic meal, for example!
• If you’re in a hurry, you can make this recipe using our quick pizza dough recipe as a base.
• This recipe requires more tomato sauce (90 g, usually 60 g) to avoid overcooking the dough. The moisture of the sauce combined with the olive oil helps to protect the pizza.
• If you have an infrared thermometer, measure the cooking temperature on the rotating stone: 380-430°C.