For 4 people
Step 1 of 4
250 g buffalo milk mozzarella2 round tomato100 g tomato pulp500 g bread dough
Cut 250 g mozzarella into small cubes. Seed 2 round tomatoes and cut them into fine brunoise. Place everything in a colander for 15 minutes to remove excess water, which will prevent 500 g dough from getting soggy.