Italian
Pizza with Organic Tomato, Buffalo Mozzarella and Typical Tarallo
by Marco Rufini · 181K subscribers on YouTube
A pizza featuring seasonal, organic and artisanal ingredients: a base of bio tomatoes, topped with crumbled Sant'Antonio ciambellone (tarallo biscuit with fennel seeds), creamy buffalo mozzarella and fresh basil, baked at medium-high heat for a perfect crust.
- Cook
- 23 min
- Difficulty
- medium
Ingredients
6 items- Pomodoro BiologicoUse ripe organic tomatoes, preferably from the Abruzzo region
- Extra Virgin Olive OilFor drizzling before and after baking
- Cervia SaltCoarse sea salt from Cervia
- Ciambellone di Sant'Antonio (Tarallo Tipico)Also known as tarallo; a dry biscuit from Gallicano nel Lazio with fennel seeds
- Ciliegine di BufalaSmall buffalo mozzarella balls, from the Caserta area
- Fresh BasilFresh basil leaves, ideally home-grown
Method
- Take the pizza base made with 72-hour fermented dough.
- Spread the organic tomato pulp over the base.
- Drizzle generously with extra virgin olive oil and season with Cervia salt.
- Crumble the Sant'Antonio ciambellone (tarallo biscuit with fennel seeds) evenly over the tomato.
- Bake in a wood‑fired or conventional oven at medium‑high heat for about 23 minutes, until the crust is golden and crispy.
- Remove from the oven, arrange small buffalo mozzarella balls (ciliegine) on top.
- Add fresh basil leaves, drizzle with a final touch of extra virgin olive oil, and serve immediately.
Marco Rufini
Professional chef181K subscribers on YouTube115.9M total channel views🧑🍳 Fidasse è bene, ma magnà... è mejo! 📍 Casale Rufini, Gallicano Nel Lazio (RM) 📩 rufini.info@gmail.com In elenco AGCOM Il mio nuovo libro 👇 https://amzn.eu/d/0hAuoE5k
