Inside-out pizza

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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

Ingredients

Metric

Imperial

Inside-out pizza

Pesto

Garnish

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
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
First published in 2015

‘The Queen of Mozzarella’, Rosanna Marziale is spearheading new Southern Italian cuisine, repurposing this buffalo cheese into creative new dishes.

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