Preparation: 20 minutes
Cooking time: 15 minutes

The ingredients (for 4 people) :
250 g of pizza dough
12-15 small yellow tomatoes from Paestum
4-5 white figs dottato del Cilento AOC
6-8 slices of culaccia, very fine
Olive oil from Cilento
Flower of salt and pepper

Description of the recipe for the summer pizza Culaccia d'Alba Pezone:
- Preheat the oven to 250 ° C.
- Detail the small yellow tomatoes in quarters, season them with a drizzle of olive oil and a pinch of fleur de sel.
- Cut the figs into wedges or slices.
- On the work surface just sprinkled with a veil of flour, spread the pizza 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, divide the small Paestum tomatoes on the pizza dough disc, with their juice.
- Bake for 10 minutes .
- Spread over the pizza culaccia, then the figs and bake again for 5 minutes. The pizza should be golden and crisp, small tomatoes melted and caramelized figs.
- At the end of the oven , pepper and sprinkle with a few drops of olive oil.