Fried Pizza, Tomato Bavarese, Buffalo Mozzarella And Tomato Confit

Fried Pizza, Tomato Bavarese, Buffalo Mozzarella And Tomato Confit

www.finedininglovers.co.uk

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:

  • Blender
  • Deep fryer
  • Mold
  • Microplane
  • Fine-mesh sieve
  • Kitchen scale
  • Microwave
  • Freezer
  • Oven
  • Baking sheet
  • Saucepan
  • Stove
  • Mixing bowl
  • Measuring cup
  • Measuring spoon
  • Whisk
  • Spatula
  • Chef's knife
  • Paring knife
  • Cutting board
  • Slotted spoon
  • Paper towel
  • Colander
  • Plastic wrap

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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