Pisa Mozzarella recipe

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Nutrition per portion

Calories 23 kCal 1%
Fat 2g 3%

These colourful mozzarella balls with sun-dried tomatoes and basil are so easy to make – and they look great too.


  • 150g pack (20) mini mozzarella balls, drained
  • 6 pieces sun-dried tomato, from jar of sun-dried tomatoes in oil, each cut into 3 or 4
  • 20 basil leaves
  • 20 cocktail sticks


  • Put a mozzarella ball on each cocktail stick, followed by a piece of sun-dried tomato, then dip the basil leaves in the oil from the tomatoes and put them on the cocktail sticks.

  • Serve on a platter and drizzle with a little oil.

Top tip for making Pisa Mozzarella

These can be made ahead, though no more than 2 hours before serving, and kept chilled. Add anchovy strips, if you like.

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(224 ratings)
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