TORTA RUSTICA PROSCIUTTO COTTO, MOZZARELLA E POMODORO || Ricetta facile anche per microonde ||

fresh mozzarella

🥗Healthier: part-skim mozzarella

💰Cheaper: shredded mozzarella

Part-skim mozzarella has fewer calories while shredded mozzarella is often less expensive.

pizza dough

🥗Healthier: whole wheat dough

💰Cheaper: store-bought dough

Whole wheat dough adds fiber, while store-bought options save time.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and lower in calories, while grated pecorino is often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is usually cheaper.

Preheat the oven to 475°F (245°C) with a pizza stone inside if available.

Roll out the pizza dough on a floured surface to your desired thickness.

Transfer the rolled dough to a pizza peel dusted with cornmeal.

Spread a layer of tomato sauce evenly over the dough, leaving a small border.

Tear fresh mozzarella into pieces and distribute them over the sauce.

Drizzle olive oil over the top and season with salt and black pepper.

Sprinkle grated parmesan cheese on top for added flavor.

Add minced garlic and a pinch of sugar to balance the acidity of the tomatoes.

Carefully slide the pizza onto the preheated pizza stone in the oven.

Bake for 10-12 minutes until the crust is golden and the cheese is bubbling.

Remove the pizza from the oven and let it cool slightly.

Garnish with fresh basil leaves before slicing and serving.

Cooking Techniques

Spice Level:

Allergens