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Pizza Cilentana with Buffalo Mozzarella and Provolone
Cheese pizza from Cilento region with mozzarella and provolone

Cilento Pizza with Buffalo Mozzarella

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses
The Cilento National Park in Southern Italy is the cradle of the Mediterranean diet. Pizza Cilentana stands out because the tomato sauce is often cooked (ragu style) and the cheese blend (Buffalo Mozzarella and Provolone) gives it character. The crust is rustic with a thicker rim than Neapolitan pizza, a true local pride.
🕒 Prep Time 15 mins
🍳 Cook Time 15 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 560 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Pizza stone or baking sheet

Allergen Information

⚠️ Wheat
⚠️ Milk

Instructions

1 ✓

Preheat oven to 480°F (250°C). Slice and drain Buffalo Mozzarella thoroughly.

Tip: Water is the enemy. Draining ensures a crispy crust.
2 ✓

Roll out dough, spread sauce. Sprinkle with Provolone.

Tip: Provolone is sharper and aged, adding depth of flavor.
3 ✓

Top with Mozzarella slices and oregano. Bake for 10-12 minutes.

Tip: High heat cooks the crust instantly while keeping the inside soft.
4 ✓

Serve with fresh basil and olive oil.

Tip: Add basil at the end to prevent it from blackening (oxidizing) in the heat.

Recipe FAQ

Why does Buffalo Mozzarella make my pizza soggy?
It contains a lot of whey. Slice it and let it drain in a sieve for at least 30 minutes before using.

Ingredients

  • 1 ball Pizza Dough (approx. 1 lb)
  • 3/4 cup Thick Tomato Sauce
  • 7 oz Buffalo Mozzarella
  • 3.5 oz Provolone Cheese (grated)
  • 2 tbsp Fresh Basil
  • 2 tbsp Olive Oil
  • 1 tsp Dried Oregano