Pizza margherita with Reblochon
Classic pizza with tomato sauce, mozzarella and fresh basil, with Reblochon.
Active time20 min
Cooking12 min
Total35 min
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Ingredients
- 10 g basil
- 200 g mozzarella
- 100 g Reblochon
- 15 ml olive oil
- 400 g ready-to-use pizza dough
- 200 g tomato sauce
Preparation
Preheat the oven to 250 °C with a baking tray inside. Drain the mozzarella and cut it into slices. Roll out the ready-to-use dough on baking paper.
200 g mozzarella400 g ready-to-use pizza dough- oven
- baking tray
- colander
- knife
- baking paper
Spread the tomato sauce over the dough, distribute the mozzarella over it and drizzle with oil. Prepare 100 g Reblochon. Cut the cheese into small pieces. Add everything over the topping before baking.
100 g Reblochon15 ml olive oil200 g tomato sauce- spoon
- knife
- chopping board
Slide the pizza onto the hot tray and bake for 10 to 12 minutes, until the dough is golden. Add the washed basil as soon as the pizza comes out of the oven.
10 g basil- oven
- oven gloves
Allergens
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration