Four Cheese Pizza & Stuffed Tomatoes

Roll out a pizza dough, arrange the mozzarella balls, then cover them with the second pizza dough. Press each ball with an empty spice jar. Press the edges of the pizza dough. Cut the blue cheese into slices, then place them all around the dough and close the edges to obtain a cheese crust. Pour the tomato sauce between the mozzarella balls on the dough. Season with Cheflclub pizza spices and bake for 25 minutes at 350°F.

Wash the tomatoes, cut the stems and empty the tomatoes with a small spoon. Immerse the tomatoes in a pot of boiling water and put them in ice water before removing the skin from each tomato. Place them on a plate. Add the ricotta to a piping bag, then cut the end, garnish the tomatoes and season with pepper.

Cut 5 strips of ham, roll them around a handle of a wooden spoon and insert them into each tomato. Place the tomatoes in a hot pan with a drizzle of olive oil, cover and cook everything. Sprinkle grated parmesan over the pizza, add the cooked tomatoes and a few basil leaves. Serve and enjoy!