PIZZA

alla provole (OR Fiore)

A great authentic variation of Pizza Margherita that uses Provole (OR Fiore Di Latte) instead of mozzarella is the Pizza alla Provole. It’s a classic from Naples as well — simple, rustic, and bursting with smoky, slightly sharper flavour compared to the creamy mozzarella-based Margherita. Pizza Provole is the perfect balance of simplicity and flavour. With its crisp, wood-fired base, vibrant tomato sauce and fragrant basil, this classic dish captures the essence of Naples. Celebrated for its fresh ingredients and harmonious colours that reflect the Italian flag, Pizza alla Provole remains one of the most loved and authentic pizzas in Italy.

INGREDIENTS :

1 premade pizza base (store-bought, thin crust works best)
150g canned Italian peeled tomatoes or passata
1 tbsp extra virgin olive oil
A pinch of salt
150–200g Provole (OR Fiore Di Latte OR Mozzarella)
A few fresh basil leaves
Extra virgin olive oil, for drizzling

[ serves 2 people ]

STEPS :

1. Preheat oven :

Heat to 220°C (430°F). Place a baking tray inside to get it hot.

2. Assemble the pizza :

Blend or crush the tomatoes with olive oil and a pinch of salt.
Place the premade base on baking paper. Spread a thin layer of tomato sauce over it, leaving a border around the edge. Slice the cheese into thin pieces and scatter evenly.

3. Bake :

Slide the pizza (with the baking paper) onto the hot tray. Bake for 7–8 minutes, or until the cheese is melted and the base is crisp.

4. Serve :

Add fresh basil leaves and a drizzle of olive oil before serving.