Pizza Margherita

Score the fresh tomatoes crosswise at the top and immerse in boiling water for 20 seconds. Immediately quench in ice-cold water, peel, and cut into slices about 0.5 cm thick.

Slice the Mozzarella di Bufala. Finely blend or pass the canned chopped tomatoes and stir smooth with a pinch of salt and the extra virgin olive oil.

Preheat the oven to maximum temperature along with a baking sheet or pizza stone. Roll out the pizza dough, generously spread with the tomato sauce, and evenly distribute the fresh tomato slices on top. Pre-bake on the hot sheet for about 3 minutes.