Fried Pizza, Tomato Bavarese, Buffalo Mozzarella And Tomato Confit
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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
Type of dish
Cuisine
Dietary Consideration
serves for
4
total time
1
HR
50
MIN
ingredients
Basil
80 g leaves
Vegetable stock
100 g
Pine nuts
1 handful
Potatoes
60 g, boiled
Extra virgin olive oil
60 g
Salt
To taste
Tomatoes
500 g pulp, from vine tomatoes
Tomato paste
30 ml
Cream
200 g, semi-whipped
Gelatin
4 sheets
Salt
To taste
Pepper
To taste
All purpose flour
500 g, type 3, pietra quaglia
Salt
15 g
Yeast
10 g
Oil
25 ml
Tomatoes
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.
