For the first quarter 

50 g yellow plum tomatoes from Battipaglia 

30 g fior di latte (cow’s milk mozzarella) 

Pepper to taste 

Parmesan cheese to taste

For the second quarter 

50 g Pizzutello tomatoes 

20 g grated Pecorino Bagnolese cheese 

For the third quarter 

50 g traditional Naples tomatoes (e.g., San Marzano) 

30 g fior di latte (cow's milk mozzarella) 

For the fourth quarter 

50 g red plum tomatoes 

Garlic to taste
Oregano to taste 

EVOO to taste 

Basil to taste 


After preparing the pizza dough, roll it out and add the toppings as if it were divided into four equal slices. 

On the first quarter, start by creating a base of fior di latte mozzarella cut into strips. Top with the yellow plum tomatoes cut in half. Finally, complete with a bit of fresh ground pepper. 

Proceed to the second segment. Create a base layer with the Pizzutello tomatoes (after having crushed the tomatoes by hand to create a sort of sauce) and sprinkle with grated Pecorino cheese. 

Having completed this step, move on to the third segment. Apply the fior di latte as the base layer, then, on top, add the traditional Naples tomatoes cut into fillets. 

Move on to the last segment. Create a base layer of red plum tomatoes cut in half, oregano and thin slices of garlic. 

Once all the toppings have been added, bake the pizza on a pizza stone in an oven that has been pre-heated to 230°C (or the maximum temperature possible). Bake for about 5-7 minutes.  Once cooked to your liking, remove from the oven and top with a drizzle of EVOO, a bit of grated Pecorino on the slice with the Pizzutello tomatoes, and a bit of grated Parmesan on the slice with the yellow plum tomatoes. Sprinkle with a few leaves of fresh basil as desired.