1 loaf of pizza dough (see recipes)
extra virgin olive oil, as needed
50 g cherry tomatoes, quartered
50 g small buffalo mozzarella balls
a few leaves of iceberg lettuce, washed and roughly chopped
½ carrot julienne-cut
a few stoned black olives
a few leaves of fresh basil, to garnish
Stretch out the pizza dough on the work surface. Add a drizzle of extra virgin olive oil and cook in a wood-fired oven at a temperature of about 450° for 60-90 seconds or in a domestic oven at 225°C on the top rack for 10-15 minutes. When the pizza is ready, add raw the cherry tomatoes, mozzarella, iceberg lettuce, carrot, olives and a few basil leaves.