Tomatoes provide vitamin C, B vitamins, and minerals such as potassium, iron, phosphorous, and magnesium. They are also rich in lycopene, which is an antioxidant and considered to be anticancerous.
- 150 g (5 oz) of sliced mozzarella cheese.
- 4 large tomatoes in thick slices.
- 10 basil leaves.
- 2 tablespoons of Nutrioli® oil.
- 2 garlic cloves cut in thin slices.
- Salt and pepper to taste.
- 115 g (4 oz) of white wheat flour.
- 50 g (2 oz) of butter or margarine.
- 1 egg yolk.
- A pinch of salt.
- Mix the flour with the salt and then incorporate the butter and egg yolk. Add enough cold water to form a soft dough to be able to work it on a surface coated in flour. Place the dough in a plastic bag and let cool in the refrigerator for an hour.
- Preheat the oven to 190°C (374°F), take the dough out of the refrigerator, and let sit for 10 minutes at room temperature.
- Stretch out the dough with a roller, forming a 20 cm- (8 inch-) circle, and line the base of an identically-sized pie plate with it. Pinch the edges of the dough with a fork and put into the oven for 20 minutes until it turns hard, but without browning. Take out of the oven and let cool. Lower the oven temperature to 180°C (356°F).
- Place the mozzarella slices over the dough and add a layer of overlapping tomato slices. Dip the basil leaves in the Nutrioli® oil and spread them on top of the tomatoes. Distribute the garlic, drizzle with oil, and season with a little bit of salt and pepper.
- Place in the oven for 40-45 minutes until the tomatoes are well-cooked.