Fresh tomato pizzettas | Women's Weekly Food
Topped with fresh tomatoes, a vibrant salsa verde and buffalo mozzarella, homemade pizza doesn't get much more spring fresh than this.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 350 grams mixed ripe tomatoes (see tips), halved or quartered
- 250 grams buffalo mozzarella (see tips), torn
- 2 tablespoons extra virgin olive oil
- 1 clove garlic, chopped finely
- ¼ cup small basil leaves
- ¼ cup (20g) shaved vegetarian parmesan-style cheese
- Pizza dough
- 3 cups (450g) '00' flour, bread flour or plain flour
- 2 teaspoons (7g) dried yeast
- 2 teaspoons caster sugar
- 2 teaspoons fine table salt
- 1 cup (250ml) warm water, approximately
- Salsa verde
- ¾ cup flat-leaf parsley leaves
- ½ cup mint leaves
- 1 small clove garlic, crushed
- 1 teaspoon dijon mustard
- 2 tablespoons red wine vinegar
- ⅓ cup (80ml) extra virgin olive oil
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