Pizza bianca (without tomato souce) with Pecorino Romano
INGREDIENTS (serves 4):
500g/17.6oz pizza dough
4 tablespoons of extra virgin olive oil
A small amount of lard
150g/5oz Pecorino Romano
A handful of basil leaves
Roll out the pizza dough onto a tray greased with lard, stretching so the dough reaches the edges. Spread a little bit of lard over the surface and sprinkle with grated Pecorino Romano and the chopped basil. Cook the pizza in a hot oven for 20-25 minutes.