RECIPES | PIZZA | SUMMER TOMATO PIZZA

SUMMER TOMATO PIZZA

This summertime twist on a classic pizza bianca brings colorful notes of fresh grape tomatoes and bright greens to punch up the visual appeal, along with celebrating the long days!

PREP

5 Min.

BAKE

1.5 Min.

YIELD

Serves 1

PREP

5 Min.

BAKE

1.5 Min.

YIELD

Serves 1

INSTRUCTIONS

This recipe requires you to prep your dough 1-2 days in advance to baking. See our Artisan dough recipe for details on how to make the right dough at home!

Stretch the dough ball out by hand and place on a wood peel. Prep the wood peel with a dash of flour to prevent the dough from sticking to the peel.
Break up blocks of fresh mozzarella and place around the pie as desired. Cut and place your fresh grape tomatoes between the mozzarella pieces as desired.
Top with shredded Parmigiano Reggiano cheese and extra virgin olive oil to finish.
Ensure the oven floor is between 750-800ºF. Place the prepared pizza in the oven using the wooden peel. Bake for approximately 90 seconds, turning the pizza as needed with the turning peel to ensure an even bake.
When the appropriate leoparding is visible on the crust, pull the pizza from the oven and place it on a wood peel to dress.
Top with fresh arugula, more Parmigiano Reggiano cheese, a swirl of Balsamic vinegar glaze, and a final pour of extra virgin olive oil.
Slice and serve!

INGREDIENTS

Artisan Dough Ball (approx. 9.5 oz)
(see Artisan dough recipe)
Fresh Grape Tomatoes, cut in thirds or quarters
(approx. 5-6)
Fresh Arugula (as desired)
Balsamic Vinegar Glaze (1 Tbsp)
Small Block of Parmigiano Reggiano
Fresh Mozzarella (approx. 3-4 oz)
Extra Virgin Olive Oil

ARTISAN
PIZZA DOUGH

VIEW RECIPE

ARTISAN
PIZZA DOUGH

VIEW RECIPE

OVEN IN RECIPE

ETNA

STARTING AT $7,500.00

Inspired by the bountiful force and agriculture of the Etna volcano that dominates the island of Sicily. The Etna oven is a hand-built Italian hearth-style brick oven designed for interior and exterior residential use. It features a tiled or stucco finish to the dome with a steel semicircle arch opening allowing access to the hearth.

Available Fuel Options —
Wood | Gas | Dual

Available Fuel Options — Wood | Gas | Dual

CUSTOMIZE & PURCHASE

SUMMER TOMATO PIZZA

This summertime twist on a classic pizza bianca brings colorful notes of fresh grape tomatoes and bright greens to punch up the visual appeal, along with celebrating the long days!

PREP: 5 Min.

BAKE: 1.5 Min

YIELD: Serves 1

INGREDIENTS

Artisan Dough Ball (approx. 9.5 oz) (see Artisan dough recipe)
Fresh Grape Tomatoes, cut in thirds or quarters (approx. 5-6)
Fresh Arugula (as desired)
Balsamic Vinegar Glaze (1 Tbsp)
Small Block of Parmigiano Reggiano
Fresh Mozzarella (approx. 3-4 oz)
Extra Virgin Olive Oil

INSTRUCTIONS

This recipe requires you to prep your dough 1-2 days in advance to baking. See our Artisan dough recipe for details on how to make the right dough at home!

Stretch the dough ball out by hand and place on a wood peel. Prep the wood peel with a dash of flour to prevent the dough from sticking to the peel.
Break up blocks of fresh mozzarella and place around the pie as desired. Cut and place your fresh grape tomatoes between the mozzarella pieces as desired.
Top with shredded Parmigiano Reggiano cheese and extra virgin olive oil to finish.
Ensure the oven floor is between 750-800ºF. Place the prepared pizza in the oven using the wooden peel. Bake for approximately 90 seconds, turning the pizza as needed with the turning peel to ensure an even bake.
When the appropriate leoparding is visible on the crust, pull the pizza from the oven and place it on a wood peel to dress.
Top with fresh arugula, more Parmigiano Reggiano cheese, a swirl of Balsamic vinegar glaze, and a final pour of extra virgin olive oil.
Slice and serve!