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Pizza with Tomato Confit, Puntarelle, Almonds & Orange

makes 4 servings


  • 500g pizza dough

  • 200g mozzarella cheese

  • 200g small pear tomato

  • 200g puntarelle (chicory Catalogna)

  • 60g white almonds or chopped almonds

  • Balsamic Vinegar of Modena PGI

  • 1 organic orange

  • sugar

  • Extra Virgin Olive Oil

  • salt


  1. Cut the tomatoes n half, set them in an oven dish layered with oven paper. Sprinkle with sugar, little salt and a ribbon of oil. Bake at 150° C for 20 minutes. While still warm, sprinkle with Balsamic Vinegar of Modena PGI.

  2. Slice the puntarelle and set them inside a bowl. Dress with some grated orange zest, a ribbon of oil and a pinch of salt.

  3. Spread the pizza dough in a round baking sheet. Bake at 200° C for 8-10 minutes.

  4. Chop the mozzarella and pat dry with kitchen paper.

  5. Spread on top of the pizza along with the puntarelle, the small tomatoes and the chopped almond.

  6. Bake again at 200° C for 5-6 minutes more.

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