La Provencal

THIS Provencal pizza uses both tomato sauce and Mozzarella, for those who like to always use them on a pizza.

La Provencal
Sat, 16 Aug, 2008 - 01:00
2030231_1_org_Darina_Allen
Darina Allen

Darina Allen is co-founder of the Ballymaloe Cookery School and more recently the Ballymaloe Organic Farm School in Shanagarry, East Cork.

140g (5oz) basic pizza dough

175g (6oz) onion confit 2 tomatoes, thinly sliced

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