Tony's Trending Recipe: The Cortopassi
Recipe type: pizza
  • 1 - 12-13 ounce dough ball
  • 5 1-ounce slices whole milk mozzarella
  • 3 ounces ground tomato
  • 1 ounce super heavy pizza sauce
  • 3 whole peeled tomatoes, sliced in half
  • Extra-virgin olive oil
  • 2 ounces chiffonade basil
  • 6 full basil leaves
  • 1 burrata
  • Pecorino Romano di Lucca Garfagnana
  • Salt & pepper
  • Pinch of oregano
  • Pinch onion powder
  1. Using an immersion blender, blend the ground tomatoes and super heavy tomato sauce together and add the salt, oregano and onion powder. Mix well and set aside.
  2. Shape and stretch dough into a 10-inch circle, making sure the crust is nice and thick.
  3. Brush dough with olive oil. Place the mozzarella down, leaving a 1 – 1 ½-inch border.
  4. Add sauce over the cheese and place pizza into the oven. I prefer a high temp oven like an electric or wood fired. This pizza was cooked in an electric oven at 575 F.
  5. Remove pizza from the oven when finished and add the six tomato halves and basil leaves.
  6. Add the chiffonade of basil in the middle and place the Burrata over it.
  7. Drizzle with extra-virgin olive oil, salt, pepper and serve.
Recipe by Pizza Today at