1 ball pizza dough
⅓ cup tomato sauce
40 g mozzarella, torn into bite-size pieces
1 large ripe tomato, thinly sliced
40 g fior di latte cheese, torn
5 g parmesan, finely grated
1 tbsp extra virgin olive oil
1 bunch fresh basil leaves, to serve
- Preheat oven to 240°C.
- Lightly dust a clean benchtop with flour. Working with 1 portion of dough at a time, put dough on dusted benchtop.
- Using a rolling pin, roll out dough to a 28cm round with a slightly raised rim. To ensure dough doesn’t stick to the bench, when you’re rolling it out, turn the dough clockwise 45º after each time you roll it. This technique will also help you create a circle shape with ease.
- Lightly dust a pizza tray with a little flour or fine semolina. Put dough round on tray. Prick centre of pizza all over with a fork (this is called docking).
- Spread sauce over dough round, leaving a 1cm border. Scatter over mozzarella and arrange tomato in a single layer.
- Bake for 10 minutes, then arrange fior di latte on top and cook for a further 5 minutes or until cheese has melted and pizza dough edge is golden and crisp. Top with parmesan and drizzle with oil, then scatter with basil leaves to serve.