Luca Varuni

Luca Varuni’s Summer Margherita Pizza

Name: Luca Varuni’s Summer Margherita Pizza
Cook time: 600 s
Total time: 1500 s
Yield: Makes 1 pizza
Ingredients: Flour - for dusting; 1 pizza dough ball - (see Luca Varuni’s Neapolitan-Inspired Pizza Dough recipe); 5 canned DOP-certified San Marzano tomatoes - drained and cut into chunks; Extra-virgin olive oil - to taste; 1 oz pecorino romano - finely grated; 3 oz DOP-certified fresh buffalo mozzarella - julienned; Basil - to serve; Freshly cracked black pepper - to serve

“This is a fresh and seasonal take on our best-selling pie, the Margherita. The San Marzanos are first cooked in the oven. And, instead of being cooked in the oven, our fresh buffalo mozzarella is placed on the pizza after, providing a light, fresh, and summery flavor.” – Chef Luca Varuni, Owner of Varuni Napoli

25 mins total time

10 mins active time

Easy

Makes 1 pizza

Ingredients

Measurements:

Flour
for dusting
1 pizza dough ball
(see Luca Varuni’s Neapolitan-Inspired Pizza Dough recipe)

For the Topping

5 canned DOP-certified San Marzano tomatoes
drained and cut into chunks
Extra-virgin olive oil
to taste
1 oz pecorino romano
finely grated
3 oz DOP-certified fresh buffalo mozzarella
julienned
Basil
to serve
Freshly cracked black pepper
to serve

Instructions

1Preheat the Smart Oven® Pizzaiolo by selecting the Wood Fired setting. Turn the Darkness dial to the Darker setting and select 3 minutes on the Timer dial. This can take up to 20 minutes.
2Once the oven has preheated, lightly toss the dough ball in flour. Stretch the dough and place on the floured peel.
Tip: The top of the rested dough becomes the bottom of the pizza
3Add the San Marzano tomatoes. Drizzle with extra virgin olive oil and a touch of pecorino romano.
4Cook for 2 to 3 minutes, turning the pizza after 1 minute. Be sure to turn the pizza quickly so as not to lose any heat.
5Once the pizza is cooked, add the buffalo mozzarella, fresh basil, one final touch of extra virgin olive oil and some cracked black pepper.