- 80 g Caciotta Nonna Emma
- 10 cherry tomatoes cut in 4
- 20 gr rigatino toscano (tuscan bacon)
- mesclun salad
Roll out the dough that you have already prepared.
If you are baking in a brick oven, add the Caciotta Nonna Emma, the tomatoes and bake for about 3 minutes at 220 °C. If you are using
an electric oven, bake the pizza for 7-8 minutes at 220 °C, then add the Caciotta Nonna Emma, the cherry tomatoes and cook until melted.
Remove from oven, then lay the rigatino on the pizza and garnish with the salad. Drizzle with olive oil and serve warm.