'Tomato whim' – cheese and tomato pizza
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Franco Pepe's cheese and tomato pizza recipe is simplicity at its best, combining sweet ripe tomatoes with beautiful aged Grana Padano cheese and creamy buffalo mozzarella. Make sure you use Franco's pizza dough recipe for perfect results.
First published in 2017
Ingredients
Metric
Imperial
'Tomato whim' – cheese and tomato pizza
- 80g of Grana Padano, 24 months old
- 85g of buffalo mozzarella
- baby plum tomatoes, yellow
- sun-dried tomatoes, preferably San Marzano
SAVE RECIPE
Method
1
If making at home without a pizza oven, preheat a fan oven to 250°C
2
Stretch and shape one 250g ball of pizza dough into a disc, leaving the edges slightly thicker than the centre
3
Evenly distribute the mozzarella and Grana Padano all over the pizza
- 85g of buffalo mozzarella
- 80g of Grana Padano, 24 months old
4
Arrange some sun-dried tomatoes and yellow plum tomatoes over the surface of the pizza and cook in the oven for about 90 seconds (or in the fan oven for 6–7 minutes)
- sun-dried tomatoes, preferably San Marzano
- baby plum tomatoes, yellow
5
Remove from the oven, drizzle over some extra virgin olive oil and serve with some more shavings of Grana Padano
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