Passata and toppings #

Ingredients #

• 6 large ripe tomatoes
• 10 red cherry on-the-vine tomatoes
• 2 tbsp coconut sugar
• 3 tbsp cherry Greek spoon sweet
• 1 tsp soy sauce
• 1 tbsp strawberry or mosphilo jam
• 2 tsp dried oregano
• 2 tsp freshly cracked pepper

Toppings #

• 2 mozzarella balls
• White truffle oil
• 10-12 anchovy fillets
• 12-14 fresh basil leaves
• 1 grated parmesan cheese triangle (200 g block)
• 3 tbsp extra virgin olive oil

Directions #

1. Remove the cherry tomatoes from the vine and fry them for 3-4 minutes in the extra virgin olive oil on high heat in a sauté pan or a saucepan. Lower the heat and add the oregano, coconut sugar, cherry spoon sweet, soy sauce, jam and pepper.
2. Blend the large tomatoes, add them into the pan.
3. Keep stirring on medium heat until the mixture reaches a passata-like consistency while 'breaking' the cherry tomatoes. This is your passata!! Ideally let it cool for a couple of hours in the fridge before applying it onto the flat pizza dough.
4. Now that the passata is cool and ready, turn on the oven to the max temperature.
5. Prepare the toppings by tearing apart the mozzarella balls, placing the anchovies in a plate and cleaning the basil leaves with water.
6. Spoon out the passata onto the dough and drizzle over a little bit of extra virgin olive oil. Sprinkle over the parmigiano reggiano cheese and place it in the oven for 5-7 minutes (remove the pizza when you first spot a black spot on the crust).
7. Evenly lay out the mozzarella chunks and anchovy fillets. Place the pizza in the oven for a further 3 minutes. Remove it, place the basil leaves and drizzle over the truffle oil. This is it. Enjoy the pizza with your favourite white wine (I'd recommend a good Muscadet).