Try the Asymmetric Tomato Pizza, a unique twist on classic Italian recipes.

Pizza asimmetrica di pomodori

The Asymmetric Tomato Pizza is an original idea by Francesco Martucci, a renowned pizzaiolo from the historic pizzeria I Masanielli in Caserta. Known for his avant-garde approach, Martucci reinvents the way we cook and enjoy one of the most iconic Italian dishes.

This asymmetric pizza breaks the mold by following instinct and memory, drawing on family flavors and the chef’s Apulian roots. Inspired by the stuffed pizza with onions and olives, this unconventional creation blends dough and filling into a cohesive whole, reminiscent of traditional preparations.

The result is a simple yet surprising recipe that harkens back to ancient rustic pizzas: a few humble yet genuine ingredients take center stage, delivering a timeless and always relevant taste.

Explore more signature pizzas to try at home:

• Fried pizza with mortadella and fiordilatte
• Nerano pizza with stuffed crust
• Escarole pizza
• Contemporary sausage and potato pizza

Ingredients

• 1 kg of pizza dough
• 500 g of cherry tomatoes
• 200 g of onions
• 100 g of black olives
• Extra virgin olive oil, to taste
• Salt, to taste
• Oregano, to taste

Instructions

1. Preheat the oven to 250°C (482°F).
2. Roll out the pizza dough on a baking tray lined with parchment paper.
3. Slice the onions and sauté in a pan with olive oil until golden.
4. Halve the cherry tomatoes and mix with the sautéed onions and olives.
5. Spread the tomato mixture over the pizza dough.
6. Drizzle with extra virgin olive oil and sprinkle with salt and oregano.
7. Bake in the preheated oven for 15-20 minutes until the crust is golden.

Total Time: 40 min

Cuisine: Italian