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Pizza Tri-Colour

Pizza Tricolore Recipe by Galbani Australia


  • 1kg white flour
  • 50g brewer's yeast
  • 600ml water
  • 6 tbsp olive oil
  • 20g salt
  • 1 tsp sugar
  • 2 x 120g of Galbani Fresh Mozzarella, cut into thin slices
  • 100g rocket leaves
  • 250g cherry tomatoes, cut into quarters
  • 250ml balsamic vinegar
  • Salt and freshly ground black pepper

Preparation Instructions

To make the dough

  1. Dissolve the brewer's yeast and sugar in a cup of warm water and the salt in a separate cup of water.
  2. Place the flour on a work surface and create a “well” in the middle of the flour.
  3. Pour the water with yeast and sugar, and the water with salt into the well and add the olive oil.
  4. Knead vigorously, adding water or flour if necessary, until you have a smooth, elastic dough.
  5. Flour the bottom of a bowl and place dough mixture into bowl. Cover with a cloth and let stand for at least 1 hour or until the dough has doubled in volume.
  6. Roll out evenly into a disk shape.

To make the topping

  1. Place the tomatoes in a bowl and add olive oil, balsamic vinegar, salt and pepper and leave to marinate.
  2. Divide the dough into four disks and cover each disk evenly with Galbani Fresh Mozzarella.
  3. Bake at 250°C for 10 minutes. Remove from the oven and top with marinated tomatoes.
  4. Bake again for 5 minutes and garnish with rocket just before serving.
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