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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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
Alfa Forni pizza ovens | Flamery Asado grills | Beefer grill | Konro grills UK | Pujadas charcoal ovens | Blastcool outdoor fridges
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