Tomatoes and Burratina pizza

Prepare Neapolitan pizza dough using Le 5 Stagioni flour for Neapolitan pizza.

Stir-fry the Piennolo tomatoes and season with oil, basil and garlic. At the end, remove the garlic and leave to cool.

Stretch out the dough, add tomatoes on it and bake it in the oven.

After having taken it out, add the Apulian burrata, basil, flakes of “Vacca Rossa” Parmesan cheese and a drizzle of Garda extra virgin olive oil.