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    Pizza with mixed fresh tomatoes, basil and Grana Padano
    Difficulty
    Group 393Easy
    		Preparation
    T345 min
    		Servings for
    Group 3824 people
    Pizza_mix_pomodori p

    Ingredients

    1 roll shortcrust pastry, rolled out
    250 g ricotta
    150 g Grana Padano PDO over 16 months
    2 beefsteak tomatoes
    10 grape tomatoes
    1 bunch basil
    2 tablespoons extra virgin olive oil
    salt
    pepper

    Grana PadanoBaked goods

    Preparation

     

    STEP 1

    Line a round pizza pan with the shortcrust pastry, piercing the bottom with a fork. In a bowl, combine the ricotta, half the grated Grana Padano, a tablespoon of extra virgin olive oil, a pinch of salt and pepper and mix well until creamy.

    STEP 2

    Fill the bottom of the shortcrust pastry with the creamy ricotta mixture and top by alternating slices of tomato and shavings of Grana Padano. Sprinkle with grated Grana Padano, a pinch of salt, a drizzle of extra virgin olive oil and some freshly ground pepper, bake in a preheated oven at 180°C for 30 minutes. Serve the pizza warm, garnished with fresh basil leaves.

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