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Enjoy with a well-chilled Veuve Clicquot Brut Rosé (8–10°C) for freshness, depth, and elegance.
Dough
· 250 g pizza dough (store-bought or homemade), at room temperature
· Flour or fine semolina (for shaping)
Tomato Base
· 200 g crushed tomatoes (good-quality)
· Fine sea salt
· Black pepper (optional, light)
· 1 tsp olive oil
Topping
· 120–150 g mozzarella (preferably fior di latte), torn
· 10–12 cherry tomatoes (red + yellow), halved
· Fresh basil leaves
· Exra-virgin olive oil (a thin drizzle)
· Fine sea salt
Preparation
1. Oven
Heat the oven to its maximum (ideally 250–300°C) with a pizza stone/steel if available. Preheat at least 30 minutes.
2. Tomato Base
Season crushed tomatoes with salt and a small amount of olive oil. Keep it raw and bright (no cooking).
3. Shape
Stretch the dough into a round, leaving a defined rim. Avoid overworking to keep the crust airy.
4. Assemble
Spread a thin layer of tomato base. Add torn mozzarella, then scatter cherry tomato halves. Season lightly.
5. Bake
Bake 7–12 minutes (depending on oven) until the crust is well risen and the cheese just melted.
6. Finish
Add fresh basil leaves after baking. Drizzle a thin line of olive oil and finish with a pinch of fine sea salt.
Veuve Clicquot Brut Rosé brings red-fruit notes and freshness that work with ripe tomato sauce and sweet cherry tomatoes, while its structure cuts through melted mozzarella and keeps the finish clean. Basil and a restrained olive oil drizzle sharpen the aromatics and keep the profile bright.
