Tomato, bocconcini and basil pizza - Le Coup de Grâce

Tomato, bocconcini and basil pizza

Preparation :20 min Cooking :15 min
Difficulty :medium
Servings :1 medium pizza

This tomato, bocconcini and basil pizza is a real classic! Who said that a good pizza needed ton of ingredients?


  • 1 fresh pizza dough
  • 2 italian tomatoes, sliced
  • 200g bocconcini cheese ( 8 units / 200g ), sliced
  • 15 leaves of fresh basil
  • Dried origano
  • Garlic salt
  • Olive oil
  • Salt and ground pepper.


  • Preheat the oven at 500°F.
  • Roll dough and put on a cooking pan greased with butter or margarine. You can also use a pizza stone or a screen to cook it.
  • Add a drizzle of olive oil on the pizza ( about 2 tablespoons ) and spread evenly, even on the side crust! Generously sprinkle the dough with garlic salt and dried origano.
  • Cover with the tomatoes, cheese then add the fresh basil at the end. Season with salt and pepper.
  • Cook in the oven for about 10-15 minutes or until the crust is golden!
Created with Sketch. COOK MODE

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Our wine stewards suggest

+- 15$Zenato Bardolino 2014

It's tender, fresh, hyper-floral, fruity AND it only costs 13$ or so. It's almost too good to be true. Serve it chilled!

+- 30$Domaine De La Mordorée La Dame Rousse 2014

Rosé can be serious too. To prove it, try this Tavel from a famous Chateauneuf-du-Pape domain. Delicious!

Libertine, La Voie Maltée

Like this traditional pizza, choose a quite simple beer. But be aware! A simple recipe doesn’t mean that it’s got no taste! This Pale Ale with cereals and florals notes and a thin body will let the pizza be fresh without stealing the show. With a 4% alcohol content, it will become your favorite beer with a pizza.

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