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
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Cooking tools:
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- Mixing bowl
- Measuring cup
- Spoon
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
- 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
- Powdered sugar: To taste
- Lemon zest: To taste
- Garlic: 1 clove. sliced
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