500g pizza dough

200g mozzarella cheese

200g small pear tomato

200g puntarelle (chicory Catalogna)

60g white almonds or chopped almonds

Balsamic Vinegar of Modena PGI

1 organic orange

sugar

Extra Virgin Olive Oil

salt

Cut the tomatoes n half, set them in an oven dish layered with oven paper. Sprinkle with sugar, little salt and a ribbon of oil. Bake at 150° C for 20 minutes. While still warm, sprinkle with Balsamic Vinegar of Modena PGI.

Slice the puntarelle and set them inside a bowl. Dress with some grated orange zest, a ribbon of oil and a pinch of salt.

Spread the pizza dough in a round baking sheet. Bake at 200° C for 8-10 minutes.

Chop the mozzarella and pat dry with kitchen paper.

Spread on top of the pizza along with the puntarelle, the small tomatoes and the chopped almond.

Bake again at 200° C for 5-6 minutes more.