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

30 March, 2012
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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
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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