Tomato sauce, green friggitelli peppers, buffalo mozzarella, olive oil. Inspired by Peperoncini verdi e bufala from the 50 Kalò menu in Naples.
Ingredients
Preparation
- 1
Remove the stems from the peppers. Sauté them until tender, then combine with the weighed tomato sauce.
Drain buffalo mozzarella and pat dry with paper towel. Additionally, spread out moist peppers in small portions so as not to overload the center of the pizza.
- 2
Spread 80 g of the base ingredient: tomato sauce. Leave the rim free.
- 3
Before baking, spread out the weighed toppings: green friggitelli peppers, buffalo mozzarella.
- 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: olive oil.
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.
