| For the dough’s recipe, see “Sourdough pizza”. |
| Ingredients: |
• 20 ml. tomato puree or passata.
• 100 g. of grated Emmental cheese.
• 150 g. of sliced piquillo peppers.
• 100 g. of grated cured cheese.
| Topping: |
• Paint the dough with the tomato puree.
• Add the grated Emmental cheese and the pepper.
• Top with a layer of grated cured cheese.
• Bake at 250 degrees Celsius for about 2 or 3 minutes or until the cheese has melted and the crust turns super crispy.
Recendo 