Small fresh tomatoes “Pomodoroni” pizza
Once the dough is placed in the baking tin, roll out the sieved tomatoes on the dough with a wooden spoon.
Cut the tomato into slices and the leek and pepperoni into chunks, add the rosemary, salt and pepper, spread over the pizza and finally finish with a tablespoon of raw oil.
Use a small 180-degree electric oven for 25 minutes.
TIPS: This pizza is very suitable for those who want to eat healthy but abundantly as it is satiating, rich in fibre, with an authentic taste. It is perfect for every moment. It does not include cheeses, but for those wishing to add them, we recommend only local cheeses. If you have chunks of other raw vegetables in the fridge, instead of throwing them, convert them to seasoning.
1 little bowl of whole wheat flour
half a cube of brewer's yeast
1 tablespoon of oil
lukewarm water as required
Ingredients for the seasoning
Passata extrafine Il delicato Petti
half a pepper
1 sprig of rosemary
1 tablespoon oil to be added at the end
1 medium-sized tomato
1 thin leek
salt and pepper