7 – 8 minutes
- 70 g Pecorino Marzolino Bio vegetable rennet Lactose-free
- 50 g smoked swordfish carpaccio
- some lemon thyme
- e.v.o. oil
Cut the Pecorino into 4-5 mm cubes. Roll out the dough that you have already prepared. If you are going to bake in a brick oven, top the pizza with the Pecorino cubes and bake for 3 minutes. If you are going to use an electric oven, cook the pizza for 7-8 minutes at 220 °C, then top with the Pecorino and bake until cheese is melted. Remove from oven, then lay the swordfish carpaccio slices on the pizza and garnish with some lemon thyme leaves.
Drizzle with olive oil and serve immediately.