Fried Pizza, Tomato Bavarese, Buffalo Mozzarella And Tomato Confit

Fried Pizza, Tomato Bavarese, Buffalo Mozzarella And Tomato Confit

Fried Pizza, Tomato Bavarese, Buffalo Mozzarella And Tomato Confit

Fried pizza recipe, topped with buffalo mozzarella, confit and bavarese of tomatoes: chef Viviana Varese brings her creative touch to classic Italian cuisine

March 30, 2012

Type of dish

Cuisine

Dietary Consideration

serves for

4

total time

1 HR 50 MIN

ingredients

basil
80 g leaves
Vegetable broth
100 g
Pine nuts
1 handful
Potato
60 g, boiled
Extra-virgin olive oil
60 g
salt
To taste
Tomato
500 g pulp, from vine tomatoes
Tomato paste
30 ml
Cream
200 g, semi-whipped
gelatine
4 sheets
salt
To taste
Pepper
To taste
Flour
500 g, type 3, pietra quaglia
water
250 ml
salt
15 g
Yeast
10 g
Oil
25 ml
Tomato
4 each, skinless
salt
To taste
Powdered sugar
To taste
Pepper
To taste
Lemon zest
To taste
Garlic
1 clove, sliced

Preparation

 

    Step 01

    For Basil sauce

    • Boil the basil leaves, cool down with ice water.
    • Mix in blender.
    Step 02

    For Tomato bavarese

    • Mix the vined tomatoes in blender.
    • Let them rest a day, then keep only the solid parts and discard the water.
    • Adjust the salt and pepper, extract a part and melt it into the soaked gelatine, heating it in the microwave.
    • Blend the tomato together with the cream, put into moulds and freeze for at least 6 hours.
    Step 03

    For Pizza

    • Separate the water and flour in half.
    • First mix the dough with the melted yeast and then add the rest of the water and flour to which you’ve added the salt.
    • Then add the oil.
    Step 04

    For Tomato confit

    • Garnish the skinless tomatoes with salt, powdered sugar, pepper, grated lemon and a sliced garlic clove, then put into the oven at 80°C for 1 hour.
    Step 05

    For Assembly

    • Fry the pizza in peanut oil.
    • Pat dry, add a slice of buffalo mozzarella, the tomato confit, the basil sauce and leaves, the bavarese, a drizzle of oil and Maldon salt.

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