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Ricotta Bocconcini Mascarpone Pecorino Mozzarella |
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TFCC / Recipes / |
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Gourmet Pizza with Mozzarella
480g Pizza dough 1/2 Cup (120g) pizza sauce 180g Fresh mozzarella, thinly sliced 3 Roma tomatoes, sliced 6 (60g) slices of prosciutto, sliced in 3 lengthways 50g Rocket lettuce, for serving, optional Method
Divide dough into 6 portions, roll out o 15cm rounds and place on oven trays. Spread with pizza sauce and top with a layer of cheese and 3 tomato slices. Bake at 200c for 8 10 minutes or in a pizza oven until dough is cooked through and the topping is slightly browned. Add 3 extra slices of mozzarella and 3 pieces of prosciutto and bake for a further 2 minutes or until cheese just melts. Top with rocket lettuce, if desired. Torn Mozzarella and Peppers
2 sweet red peppers 2 sweet yellow peppers 2 tbsp extra virgin olive oil sea salt and pepper 2 tbsp flat parsley leaves 2 balls of fresh Mamma Lucia Mozzarella 2 tbsp small black olives Method
Core and seed the peppers cut them into 3cm-3cm squares. In a saucepan combine the peppers with oil salt and pepper and gently stew for ten minutes, then leaving to cool for a further 10 minutes. Arrange the pepper mixture on a serving plate. Tear the parsley leaves and scatter over the top of the mix. Tear the fresh soft mozzarella cheese into small pieces with your fingers and scatter on top of the mixture at random. Spread the olives over the top then drizzle with the peppers cooking oils. |
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| Fresh Cheese Co. (Aust) Pty Ltd 95 - 97 Riggall Street Broadmeadows, Victoria, 3047 Phone: +61 03 9301 9444 Fax: +61 03 9309 1066 |
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