Inside-out pizza

2
30 minutes

Ingredients

Inside-out pizza

  • 170g of buffalo mozzarella, cut from a 1kg ball
  • 50g of croutons

Pesto

  • 60g of basil
  • 25g of extra virgin olive oil
  • 10g of Parmesan, grated

Garnish

  • 40g of San Marzano tomatoes
  • 1 handful of croutons
  • basil leaves
  • 10g of extra virgin olive oil
  • salt
  • pepper

Method

1
Cut a 12cm disc of fresh mozzarella using a ring mould for the base of the pizza
  • 170g of buffalo mozzarella, cut from a 1kg ball
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
  • 60g of basil
  • 10g of Parmesan, grated
  • 25g of extra virgin olive oil
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
  • 40g of San Marzano tomatoes
  • salt
  • pepper
  • 1 handful of croutons
  • basil leaves
  • 10g of extra virgin olive oil