PINSA TONDA MARGHERITA
Cost
Difficulty
Hot
Ingredients
For 1 portion
100g of Pinsa Tonda
30g of Mozzarella fior di latte
10g of Fresh basil
20g of Tomato sauce :
130g of Peeled tomatoes, 15g of olive oil, 15g of basil, 4g of salt and 2g of pepper.
20g of Basil sauce :
90g of Basil, 40g of olive oil and 3g of salt.
Associated Product
Recipe
Discover our version of the Italian Margherita pizza made with Pinsa Tonda. Ready in just 10 minutes. Whether you're a premium restaurant, a cosy pizzeria or even a coffeeshop or a fast casual, you want to offer your customers the best-selling recipe.
Preparation : 5 minutes
Prepare the basil sauce:
Blend basil, oil and salt to create a smooth sauce.
Crumble the mozzarella and set it aside to drain, place the tomato sauce on the pinsa, taking care not to go over the edge. Then place the crumbled mozzarella on top and bake in a ventilated oven at 230° for about 5 minutes, the base should golden and the mozzarella should be completely melted.
Blend basil, oil and salt to create a smooth sauce.
Crumble the mozzarella and set it aside to drain, place the tomato sauce on the pinsa, taking care not to go over the edge. Then place the crumbled mozzarella on top and bake in a ventilated oven at 230° for about 5 minutes, the base should golden and the mozzarella should be completely melted.
Dressing : 5 minutes
Decoration: remove the pinsa from the oven and finish with the basil sauce drops and basil leaves.
Chef's tip
Remember to refrigerate any leftover tomato sauce and basil sauce for future use.