Difficulty
Low
Preparation
30 minutes
Cooking
7 – 8 minutes
Doses for
1 person
Cost
Medium

Ingredients:

  • 50 g Pascoli di Pienza e Val D’orcia Stagionato (fondue)
  • milk
  • 60 g mozzarella
  • 10 cherry tomatoes, cut in 4
  • 40 g lard in slices (italian Lardo di Colonnata)

Preparation:

For the fondue, grate the Pecorino in a little saucepan, then add milk and cook in a bain-maire until cheese has melted. Use a whisk to remove all lumps.
Roll out the dough that you have already prepared.  If you are baking in a brick oven, add the mozzarella, the cherry tomatoes and bake for 3 minutes. If you are using an electric oven, bake for 7-8 minutes at 220 °C, then add the mozzarella, the cherry tomatoes and bake until mozzarella is melted. Remove pizza from oven, drop some cheese fondue on it and top with the lard slices.
Serve warm.