Preparation

Line a round pizza pan with the shortcrust pastry, piercing the bottom with a fork. In a bowl, combine the ricotta, half the grated Grana Padano, a tablespoon of extra virgin olive oil, a pinch of salt and pepper and mix well until creamy.

Fill the bottom of the shortcrust pastry with the creamy ricotta mixture and top by alternating slices of tomato and shavings of Grana Padano. Sprinkle with grated Grana Padano, a pinch of salt, a drizzle of extra virgin olive oil and some freshly ground pepper, bake in a preheated oven at 180°C for 30 minutes. Serve the pizza warm, garnished with fresh basil leaves.