Tomato sauce, mozzarella, roasted tomatoes, cream cheese, capocollo, parmesan. Inspired by Pizza al capocollo from the menu of L'Oliva in Bari.
Ingredients
Preparation
- 1
Bake the tomatoes in advance and drain them. Slice the capocollo thinly, the Parmesan into flakes.
Baked tomatoes should be concentrated and free of loose juice. Arrange the capocollo after baking so that the thin slices retain their tenderness.
- 2
Spread 80 g of the base ingredient: tomato sauce. Leave the rim free.
- 3
Before baking, spread the weighed toppings: mozzarella, baked tomatoes, cream cheese.
- 4
Bake according to the temperature and time appropriate for your dough and oven, until the base is cooked through and the rim is browned.
- 1
Ingredients added after baking: capocollo, Parmesan.
Plan your whole pizza night
Baking more than one pizza? Pandough PizzaPlan ties the night together:
- Pick your Combinations and set the order you'll bake them in.
- Tick off every topping from one combined shopping list.
- On bake day, run your Mise en place to confirm everything's prepped.
- Open the preparation list so you never miss a pizza or a topping.
