When tradition meets indulgence, you get this golden beauty. Think sun-ripened tomatoes, gooey mozzarella, basil picked like poetry, and then… that truffle oil finish.
How to make it:
1. Stretch and set the stage:
Shape your dough into a rustic round. Don’t worry about perfect edges, imperfection is sexy.
2. Tomato love:
Spread your red pizza sauce with the back of a spoon, leaving a small edge. Slice your ripe tomatoes into rounds or wedges, and lay them on top of the sauce.
3. Mozzarella moment:
Tear fresh mozzarella into chunks over the tomatoes and leave space for the bubbly magic.
4. Bake it hot:
Place into a preheated oven (220°C or pizza-oven blistering). Rotate as necessary and cook until the cheese is bubbling and crust is golden on all sides (don't be afraid of some charcoal spots).
5. The royal finish:
Out of the oven, crown your pie with torn basil leaves, flakey sea salt, Parmigiano shavings and then—drumroll—drizzle generously with Olioo Truffle Olive Oil. Let the earthy aroma fill the room and your stomach.
