Buffalo Mozzarella Alla Pizzaiola

By Alto Ortado

The boy from Napoli is here! Our wonderful friend Aldo Ortado, straight off his second run on Masterchef Australia, brings this hot molten recipe to you. It’s saucy, it’s cheesy, and it’s screaming to be dipped into with crusty fresh bread. We often love enjoying Buffalo Mozzarella fresh in salads, but gosh it’s good when you cook it like this too!


Serves 2
  • 2 x 125g Buffalo Mozzarella
  • 1 Tin Mutti Cherry Tomato
  • 50g Black Olives, finely chopped
  • 2 Cloves Garlic, finely chopped
  • 5 Anchovies Fillets, finely chopped
  • 2 Tbsp Baby Capers, finely chopped
  • 1 Tsp Dried Oregano
  • 2 Tbsp Extra Virgin Olive Oil
  • Crusty bread, fresh basil & extra virgin olive oil, to serve


Preheat the oven to 200° fan force and prepare two ramekins.

In a small frypan, heat the extra virgin olive oil with the chopped garlic and anchovies on low-medium heat, letting them slowly infuse the oil for a few minutes without burning.

Now add the capers and olives, and cook for further a few minutes.

Then add the whole tin of cherry tomatoes and cook for a few minutes.

Finally, add the dried oregano and cook until reduced by half, approx 8 minutes.

Spoon the sauce into two ramekins and place a whole Buffalo Mozzarella in the centre of each. Bake it for 12-15 minutes, or until fully melted and bubbly.

Place the hot ramekins onto serving plates and garnish with a drizzle of extra virgin olive oil and fresh basil. Serve while hot with plenty of crusty bread on the side.