- Balsamic vinegar reduction
Make the pizza dough and let stand for 2 hours, then spread on an oiled baking sheet and let rise for 30 minutes. Bake at 400 ° F for 8 minutes.
Add the chopped mozzarella and the Pecorino flakes and return to the oven until cooked.
Add the Finocchiona Toscana IGP along with the arugula leaves, the flaked Pecorino and a few drops of balsamic vinegar reduction.
This dish was prepared during our Souper Gourmand chez soi featuring Chef Giovanni Baldolini from Restaurant Fiorellino
Watch how this dish is prepared live here