Ingredients
- 500 g pizza dough (store-bought or home-made)
- flour for handling
- 150 g mozzarella
- 250 g sieved tomatoes (tin)
- olive oil (extra virgin)
- dried oregano
- pepper
- basil
Preparation
1. Divide pizza dough into four portions and roll out into rounds on a generously floured work surface. Cut mozzarella into small pieces.
2. Place the pot on the Navigenio and heat to level 6 until the roasting window is reached.
3. Place first pizza base in the pot, spread with 1/4 of the tomato sauce, sprinkle with some oregano and spread 1/4 of the mozzarella on top.
4. Place the Navigenio overhead and switch to high level, bake for approx. 2 minutes.
5. Remove the pizza, put the pot back on the Navigenio at level 6. Place in the next pizza base, top in the same way and bake. Always place the pot on the Navigenio at level 6 for topping. If necessary, increase the baking times slightly.
6. Season the pizza with olive oil and pepper and serve with plucked basil leaves.
This recipe has been tested and approved by AMC.
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