Half of the recipe of Neapolitan pizza doughRipe tomatoes
1 garlic clove, minced
Herbes de Provence
Roll out the pizza dough shaping a flat disk. Transfer the dough onto a pie mold. Fill the pie with thick slices of tomatoes. If you’re using Roma tomatoes, 5 or 6 will do (discard the seeds of the tomatoes). Then season with salt, olive oil and herbes de Provence. If you don’t have herbes de Provence simply use what you have: rosemary, thyme, dried basil leaves, even oregano (but remember that using oregano is not as Italian as people usually believe. Not that herbes de Provence are Italian – they are French – but they have more of the Mediterranean Italian flavor than oregano, which has more of a Greek appeal to me). Fold the dough borders giving the pie a rustic look. Brush the borders with some olive oil, and bake in a preheated 400F oven for about 25 minutes until nice and golden brown.
You can serve my luscious tomato pizza pie hot, warm or even cold. So it’s very versatile and terrific for a picnic. Add a touch of fruity olive oil just before eating!