Ingredients
Prataiola mignon Tomino classico, 500g of flour, 270ml of water, salt, olive oil, brewer’s yeast, tomato sauce, mozzarella, basil
Preparation/Instructions
Pour water, olive oil, salt and flour, previously sifted, in a bowl. Add the yeast and knead for 20 minutes until you get a homogeneous mixture. Let it rise, then roll out the dough in a baking tray. Place tomato sauce, mozzarella and Tomino cut in strips on your dough. Cook in the oven for 15 minutes at 200°, then add some fresh basil.
