Italian · Italy
Slow-Fermented Pizza with Herb-Infused Tomato Topping
A pizza with a slow-fermented dough and a herb-infused tomato topping for deeper flavor.
40 minutes2 servings
Ingredients
Method
- Prepare the dough and let it ferment overnight in the refrigerator.
- Preheat oven to 220°C (425°F).
- Roll out the fermented dough on a baking sheet.
- Spread the herb-infused tomato sauce over the dough.
- Top with sliced tomatoes, arugula, and shredded mozzarella.
- Drizzle with olive oil and add fresh basil leaves.
- Bake for 15-18 minutes until the crust is crisp and golden.
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