Inside-out pizza
Item 1 of 1
- medium
- 2
- 30 minutes
This indulgent little pizza is the perfect way to showcase fresh Italian buffalo mozzarella. Chef Rosanna Marziale cuts the base for the pizza and the strips from a large 1kg ball of mozarella. If you cannot obtain a ball of this size, use a smaller one and stretch it as close to the dimensions as you can.
First published in 2015
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Ingredients
Metric
Imperial
Inside-out pizza
- 170g of buffalo mozzarella, cut from a 1kg ball
- 50g of croutons
Garnish
- 40g of San Marzano tomatoes
- 1 handful of croutons
- basil leaves
- 10g of extra virgin olive oil
- salt
- pepper
SAVE RECIPE
Equipment
- Blowtorch
- Microwave
- 12cm pastry cutter
Method
1
Cut a 12cm disc of fresh mozzarella using a ring mould for the base of the pizza
- 170g of buffalo mozzarella, cut from a 1kg ball
2
Cut off two long strips of mozzarella and soften in the microwave for 1 minute at 600W
3
Stretch the mozzarella to long strips roughly 8cm wide and add the croutons in a line down the centre. Fold the mozzarella over to encase the croutons and place the strips around the edge of the base of the pizza to form a ‘crust’. Blowtorch the edges of the crust until charred
- 50g of croutons
4
For the pesto, clean and wash the basil leaves, blanch for 10 seconds in boiling water then transfer to ice water. Drain the basil, transfer to a blender with the rest of the ingredients and blitz until smooth
5
To serve, chop and season the tomatoes and place them in the centre of the disc. Add some croutons, basil leaves, pesto, extra virgin olive oil and salt and serve
- 40g of San Marzano tomatoes
- salt
- pepper
- 1 handful of croutons
- basil leaves
- 10g of extra virgin olive oil
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