Ingredients:
For mass
½ pack of Vitarella Speciale Argola
1 garlic clove, minced
3 eggs, beaten
3 tablespoons breadcrumbs
2 tablespoons Parmesan cheese, grated
oil to grease the mold
sal
For the filling
2 cups tomato sauce (tea)
300g mozzarella, grated
200g ham, grated
1 tomato, cut into thin slices
10 small black olives
oregano to taste
Preparation mode:
In a large pot, boil 2 ½ liters of salted water and cook the pasta. To do this, add the pasta and stir from time to time until the water boils again.
Let it cook according to the time indicated on the package or until it is “al dente”, that is, soft, but resistant to the bite.
Drain the pasta, place it in a large bowl, add the garlic, beaten eggs, breadcrumbs, parmesan cheese, a pinch of salt, mix well with two large forks and set aside.
Grease a medium pizza pan with oil, place the dough in it, cover with aluminum foil and place in a medium oven (180ºC) for 10 minutes. Remove the foil, spread the tomato sauce on top and return to the oven for another 5 minutes.
Remove from the oven, add the ham, the mozzarella, accommodate the tomato slices, the olives, sprinkle oregano and return to the oven to melt the mozzarella. Remove from the oven and serve next.
Yield: 6 slices
Preparation time: 30 minutes
Chef’s Touch: The pizza toppings can be chosen according to your preferred ingredients.
