PAN PIZZA with peppers and cherry tomatoes
Padellino pizza, pan pizza or Piedmontese pan pizza? However you choose to call it, this pizza is a delicious, irresistible creation. Some say it was invented by accident, leaving the dough, already topped with a bit of tomato, to rest overnight. Whether by chance or not, we are indeed lucky to have this pizza, which we can prepare and enjoy with simple, genuine flavors. It only takes a few ingredients and less than 15 minutes to be enveloped by its aroma and fall in love with its soft texture inside and crispy crust. From Piedmont to every corner of the globe, pan pizza has traveled far and wide, crossing borders and speaking all the languages of the world.
Our pan pizza with peppers, cherry tomatoes, mini mozzarella balls, and a few fresh basil leaves is colorful and inviting, healthy and fun. So easy to make that you'll have to resist the temptation to bring it to the table every day. Actually, why resist? Just add an original touch to the toppings—such as the rich, unmistakable flavor of taggiasca olives—to enjoy a dish that’s always new and always deliciously irresistible.
Preparation time: 10 minutes
Cooking time: 10-15 minutes
Servings: for 1 person
Ingredients
1 Pan Pizza Base by Pizza Food Love
3.5 oz - 100 g of Tomato Puree by Emilia Food Love
2.1 oz - 60 g of mini mozzarella balls
8-10 fresh cherry tomatoes
Grilled Peppers in oil by Emilia Food Love
Fresh basil
Extra virgin olive oil Colline di Romagna DOP Emilia Food Love
Salt and pepper
Method
-
Generously and evenly spread the tomato puree over the pan pizza base, then add the mini mozzarella balls and cherry tomatoes.
- Bake at 180 °C (350 °F) for about 10 minutes or until the mozzarella is melted (you can go up to 15 minutes if you prefer a crispier pizza).
-
Remove the pizza from the oven and top with grilled peppers in oil and fresh basil leaves.
- Finally, drizzle with a bit of extra virgin olive oil and add salt and pepper to taste.
Tip
For an even richer flavor, you can add a handful of taggiasca olives. And for a touch of color and originality, try replacing the red cherry tomatoes with yellow ones.
Also in Cookbook
PIZZA ALLA PALA with grilled zucchini, mild provolone, and semi-dry cherry tomatoes
When you mention pizza, you don't need to add much else, yet we never get tired of talking about it. Just as we never get tired of ordering and preparing it, sharing and savoring it.
And let's not forget that there isn’t just one kind of pizza, and every variant is different from the others. Our new recipe is a Pizza alla pala with grilled zucchini, mild provolone, and semi-dry cherry tomatoes: the ideal dish to sum up the Italian tradition and Mediterranean colors.
Cherry Crostata
With its rich history, unique purpose, and a fascinating legend about a siren in the Gulf of Naples, crostata truly has it all, especially a remarkable flavor that has won hearts century after century.
Our recipe reveals the irresistible contrast between velvety preserves and the satisfying texture of whole fruit. We imagined it with cherries, but we are sure you will be tempted to try it with many other delicious flavors.
Eggs in Purgatory
History, culture, spirituality, and imagination have always lived side by side under the sun of Southern Italy. Together, they give life to iconic and symbolic dishes like Eggs in Purgatory.
Just a few genuine ingredients, a reminder of a tradition that could transform humble leftovers into unforgettable dishes that became part of Italy’s culinary heritage.And don't forget the scarpetta! Soaking up the sauce is absolutely required.