Pandough
ModernVeggie

Spicy tomato jam with provolone and a thin layer of buffalo mozzarella, finished with fresh mint. Inspired by Arrabbiata from the 1900 Pizzeria menu in São Paulo. Add mint after baking to keep it fresh, as highlighted by the restaurant for the spicy tomato jam.

1

Ingredients

Spicy tomato jam50g
Provolone40g
Buffalo mozzarella50g
Mint3g

Preparation

Before baking
AI photo
  1. 1

    Drain the buffalo mozzarella and tear it into small pieces. Dice the Provolone. Use a thick, spicy tomato jam.

  2. 2

    Stretch a 250 g portion of dough and spread 50 g tomato jam, leaving the rim free.

  3. 3

    Spread 50 g buffalo mozzarella and 40 g Provolone.

  4. 4

    Bake at a temperature and for a time appropriate for the dough and oven, until the base is baked and the cheeses melt.

After baking — finish
  1. 1

    Spread 3 g washed and dried fresh mint leaves.

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.
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