On this pizza the humble olive provides a fresh, grassy seasoning that cuts through the rich melted cheese with ease. A couple of caper berries added to the top bring a mineral brightness to the classic tomato sauce. It’s a quintessentially Mediterranean flavour balanced by the charred crust and smokey aroma from a wood fired pizza oven.
Pizza dough
This recipe uses Associazione Verace Pizza Napoletana recipe which can be found here.
Method
In a cast iron skillet melt your butter and sauté your mushroom, black garlic, rosemary and oregano in your pizza oven for 2-3 minutes.
Then top your pizza base with diced Camembert, torn mozzarella and the cooked mushrooms.
Bake in your pizza oven at 500 degrees C for around 90 seconds, turning frequently.
Serve with a generous drizzle of truffle oil.
This pizza was baked using the Alfa Forni 5 Minuti. For more information and prices, click here.
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Sourdough pizza is next level. The flavour, the passion that goes into cooking it, the uniqueness of each one. Because every sourdough starter is different, so is every pizza it makes. Each sourdough starter has a personality of its own, a flavour and characteristic unlike any other. You can buy a sourdough starter online, but [...]
You’re the Olive of my eye Pizza
Pizza dough
This recipe uses Associazione Verace Pizza Napoletana recipe which can be found here.
Method
This pizza was baked using the Alfa Forni 5 Minuti. For more information and prices, click here.
Ingredients
Associazione Verace Pizza Napoletana recipe
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