Reverse Pizza | Rosanna Marziale

Ingredients for 4 people

• 680 g pasta sheet of buffalo mozzarella di bufala campana DOP
• 160 g San Marzano peeled tomatoes
• 12 basil leaves
• 160 g squares of toasted bread
• Extra-virgin olive oil to taste
• Salt to taste

Procedure

Using a pastry cutter, cut the buffalo mozzarella pasta sheet into discs.

Prepare the mock pizza crust using the excess mozzarella from the cut with the pastry cutter. Soften the mozzarella scraps by placing them in the microwave at 600 W for one minute, then begin working them with your fingers.

Form a string equal in length to the diameter of the mozzarella disc. Stuff the string with the toasted bread squares and quickly close the edges to bring them together while the mozzarella is still hot.

Arrange the cornice along the edge of the mozzarella disk and adhere it to the mock pizza by heating the whole with a blowtorch. Flame the surface to create spots of color that simulate the effect of normal pizza baking in the oven.

Dish composition

Arrange in the center of each mock pizza the already crushed and salted San Marzano tomatoes, the leftover toasted and crumbled bread, and the basil leaves.

To finish, season the composition with a drizzle of extra virgin olive oil.