Torna A Surriento Recipe

Bloom the yeast

Pour the warm water (about 105–115°F / 40–46°C) into a small bowl. Stir in the active dry yeast and let sit for 5–8 minutes until foamy.

In a large mixing bowl (or stand mixer bowl), combine the flour and salt. Make a well in the center and add the foamed yeast and 2 tablespoons olive oil.

Mix with a spoon until a shaggy dough forms, then knead by hand on a lightly floured surface for 8–10 minutes until smooth and elastic (or use a dough hook on medium speed for 6–8 minutes). If the dough feels dry, add up to 1–2 tablespoons warm water; if too sticky, dust with a little flour.

Shape the dough into a ball, lightly coat with a teaspoon of olive oil, place in a clean bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in size, about 1 to 1¼ hours.

After the first rise, gently punch down the dough and divide into two equal pieces for two medium flatbreads or pizzas. Shape each piece into a smooth ball, cover, and let rest 20 minutes to relax the gluten.

While the dough rests, prepare the tomato-basil filling. Place the diced tomatoes in a colander set over a bowl and let drain 10–15 minutes to remove excess juice, pressing lightly so the mixture is moist but not watery.

In a mixing bowl, combine the drained tomatoes, minced garlic, thinly sliced red onion, capers, chopped anchovies (if using), lemon zest, fresh basil (reserve some for garnish), 3 tablespoons extra-virgin olive oil, salt, and freshly ground black pepper. Stir gently to combine and taste; adjust seasoning. The mixture should be bright, slightly salty, and fragrant.

Tear or thinly slice the buffalo mozzarella and drain on paper towels to remove excess moisture so it doesn't waterlog the bread.

Preheat your oven to 500°F (260°C). If you have a pizza stone, place it in the oven while preheating. If not, use a heavy baking sheet turned upside down and preheat it.

On a lightly floured surface, stretch or roll each dough ball into an oblong or round flatbread about 10–12 inches across and roughly 1/4-inch thick at the center. Transfer to a piece of parchment paper or a lightly floured peel if using a stone.

Brush the surface of each dough lightly with the 2 tablespoons olive oil (from Finishing). Scatter half of the mozzarella evenly over each flatbread, leaving a small border.

Spoon the tomato-basil mixture evenly over the mozzarella on each flatbread, allowing some tomato juices to mingle with the cheese but not make the dough soggy.

Slide the flatbreads onto the preheated stone or baking sheet and bake for 8–12 minutes, or until the crust is golden and blistered at the edges and the cheese has melted and started to brown slightly. Rotate halfway through for even baking.

If you prefer a slightly charred top, finish under a hot broiler for 1–2 minutes, watching closely to avoid burning.

Remove the flatbreads from the oven and transfer to a cutting board. Immediately drizzle with the remaining extra-virgin olive oil and scatter the reserved fresh basil leaves over the top.

Finish with a light sprinkle of flaky sea salt if desired and an extra twist of black pepper. Let rest 2–3 minutes to set, then slice into pieces.

Serve warm as an antipasto or main course, accompanied by a green salad and a glass of crisp white wine. Leftovers can be reheated in a hot oven (400°F / 200°C) for 5–7 minutes to crisp.