Preparation time: 15 minutes
Cooking time: 15 minutes

The ingredients (for 4 people):
250 g of pizza dough
2-3 small tomatoes from the piennolo del Vesuvio AOC
6-8 small Pachino IGP tomatoes (candied)
1 tomato San Marzano AOC peeled (canned)
5-6 small yellow tomatoes from Paestum
40 g buffalo mozzarella
40 g of fior di latte di Agerola
40 g of buffalo provola
40 g of scamorza
20 g of pecorino
1 leaf of basil
Olive oil

Description of the recipe for the pizza ai 4 pomodori of Alba Pezone:
- Preheat the oven to 250 ° C.
- On the work surface just sprinkled with a flour veil, spread the dough as finely as possible.
- Place the dough disc on the baking sheet lightly oiled with a brush.
- Sprinkle the dough with a drizzle of olive oil. With two cords made with a little pizza dough, divide the disc into quarters.
- Bake for 10 minutes.
- Put each cheese on a different quadrant
- Put the tomatoes del piennolo on the mozzarella, the tomatoes of Pachino confit on the fior di latte, the San Marzano on the provola and the small yellow tomatoes of Paestum on the scamorza.
- Bake again for 5 minutes: the pizza should be golden and crispy, cheeses, tomatoes seized raw.
- At the end of the oven, put the basil on the pizza and sprinkle with pecorino de lauticada.