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
Extra Virgin Olive Oil
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.
Slice the puntarelle and set them inside a bowl. Dress with some grated orange zest, a ribbon of oil and a pinch of salt.
Spread the pizza dough in a round baking sheet. Bake at 200° C for 8-10 minutes.
Chop the mozzarella and pat dry with kitchen paper.
Spread on top of the pizza along with the puntarelle, the small tomatoes and the chopped almond.
Bake again at 200° C for 5-6 minutes more.