Topping recipe

Tonda Ortolana

Hand-crushed San Marzano, Fresh whole-milk mozzarella, Courgette, sliced lengthwise and grilled, Fresh basil leaves. Scaled for 1 pie.

1 piePizza Tonda12"Hand-crushed San Marzano

Build each pie

After the dough is shaped

1pie

Pizza size

sauce

Hand-crushed San Marzano

¼ cup60 g

Cheese

Fresh whole-milk mozzarella

about 2½ oz, torn and patted dry70 g

Toppings

Courgette (zucchini), sliced lengthwise and grilled

⅓ courgette, 4–5 strips50 g

Aubergine (eggplant), sliced and grilled

3–4 slices50 g

Roasted red pepper, in strips

½ pepper40 g

Finishing

Fresh basil leaves

6–8 leaves2 g

Extra-virgin olive oil (drizzle)

1 tsp5 g

Make the sauce

Scaled for 1 pie · 1 can · Sauce recipe →

Tip the can into a strainer over a bowl and keep the juice. Pinch the stem end off each tomato, squeeze out the seeds, and tear the flesh into pieces. Crush by hand or pass through a food mill until it is a coarse pulp, not a puree. Stir in the salt. If it is too thick to spread, loosen it with a spoonful of the reserved juice. Never cook it; use it within a day.

Adapted from Tony Gemignani, The Pizza Bible.

Whole peeled San Marzano tomatoes (28 oz can)Cento Certified San Marzano: tomatoes, puree, sea salt, basil. No citric acid.

1 can (28 oz)794 g

Fine sea salt

1 tsp5 g

Put it together

Once the sauce is made, for each pie

BeforeSmear the tomato thin and dot the mozzarella across it.
BeforeLay the grilled vegetables over the top in a single layer, no overlapping.
AfterTear the basil over and drizzle with oil.

Shopping list

For 1 pie

Whole peeled San Marzano tomatoes794 g

Fine sea salt5 g

Fresh whole-milk mozzarella70 g

Courgette, sliced lengthwise and grilled50 g

Aubergine, sliced and grilled50 g

Roasted red pepper, in strips40 g

Fresh basil leaves2 g

Extra-virgin olive oil5 g

Pair with

Make a Pizza Tonda dough to match. The calculator opens with Pizza Tonda pre-selected — pick portions and timing next.

Open dough calculator →