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In July, the beef-heart tomatoes arrive from our market gardener. We slice them thin, place them raw on the dough straight out of the oven, with olive oil, basil and flaked salt. Simple, definitive.

In July, the beef-heart tomatoes arrive from our regular market gardener. We wait all year for this pizza.

Why beef-heart tomatoes?

The beef-heart tomato is meaty, low in acid, with a dense flesh that releases almost no water. Placed raw on the pizza straight out of the oven — on the already-baked base — it keeps all its freshness without going soft. It's a tomato that tastes of tomato, full stop.

Neapolitan pizza topped with fresh tomatoes and basil — The pizza out of the oven — we add the raw tomato right after.

The recipe

For one 28–30 cm pizza:

1 dough ball, 24-hour ferment (see our article on Neapolitan dough)
2–3 tbsp simple tomato sauce (crushed peeled tomatoes, salt, olive oil)
80 g fior di latte, cut into strips
1 ripe beef-heart tomato, thinly sliced (3–4 mm)
Extra-virgin olive oil, flaked salt, fresh basil

The method

Bake with tomato sauce and mozzarella. Out of the oven, lay the beef-heart slices over the molten mozzarella, drizzle with olive oil, add a few basil leaves and a pinch of flaked salt. No cooking for the tomato — it must stay fresh and slightly cool against the heat of the dough.

Neapolitan pizza in a wood-fired oven, top view — 60 seconds at 470 °C — and the dough bubbles exactly as it should.

Availability

This pizza is on the menu all July, while our market gardener has beef-heart tomatoes. It's not on the printed menu — ask in the dining room and we'll tell you if we still have some.

"The best things on a pizza are often those that can't survive the oven."