Luca Varuni
Luca Varuni’s Summer Margherita Pizza
“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:
Flourfor dusting
1 pizza dough ball(see Luca Varuni’s Neapolitan-Inspired Pizza Dough recipe)
For the Topping
5 canned DOP-certified San Marzano tomatoesdrained and cut into chunks
Extra-virgin olive oilto taste
1 oz pecorino romanofinely grated
3 oz DOP-certified fresh buffalo mozzarellajulienned
Basilto serve
Freshly cracked black pepperto 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.
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