Puff pizza margherita

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Tarte en fleur

Puff pizza margherita

Preparation 20 minutes
Service 6 people
Difficulty 5/10


  • 300g T45 pastry flour
  • 25cl warm water
  • 5g dry yeast
  • 5g table salt
  • 1 mozzarella di bufala
  • 50g concentrated tomato paste


  1. To make the pizza dough, mix the flour, water, yeast, olive oil and salt. Knead until smooth. Leave the dough to double in volume.
  2. Cut the mozzarella into small pieces.
  3. Heat cooking oil to 170 C/340 F. Make little balls of pizza dough and deep fry so that they expand to double their original size.
  4. Remove from the deep fryer, place on kitchen roll and season with a pinch of table salt.
  5. Place a piece of mozzarella and a small spoonful of tomato paste on each one, decorate with a basil leaf and serve hot.