Ingredients

Prataiola mignon Tomino classico, 500g of flour, 270ml of water, salt, olive oil, brewer’s yeast, tomato sauce, mozzarella, basil

Method

Pour water, olive oil, salt and flour, previously sifted, in a bowl. Add the yeast and knead for 20 minutes until you get a homogeneous mixture. Let it rise, then roll out the dough in a baking tray. Place tomato sauce, mozzarella and Tomino cut in strips on your dough. Cook in the oven for 15 minutes at 200°, then add some fresh basil.