Revisitation of a Pizza with Tomato, Penicillium Roqueforti, and Chinese Basil

A **Revisitation of a Pizza with Tomato, Penicillium Roqueforti, and Chinese Basil** is a deconstructed, avant-garde dish that reimagines the classic pizza through the lens of modernist gastronomy. Originating from the renowned Spanish restaurant **Mugaritz** in Errenteria, Spain, the dish was highlighted by the culinary program *Cosa mangiamo oggi?* as a prime example of the restaurant’s philosophy of challenging diners’ expectations. Rather than a traditional dough base, the “pizza” is often presented as a composed plate or a series of components, focusing on the interplay of its three core ingredients.

Key ingredients include ripe tomatoes, which provide acidity and sweetness; Penicillium roqueforti, the blue mold used to make Roquefort cheese, lending a sharp, salty, and funky depth; and Chinese basil (also known as shiso or perilla), which contributes an aromatic, slightly minty and anise-like freshness. What distinguishes a great version is the precise balance of these elements: the tomatoes must be intensely flavored, the blue cheese’s pungency must not overwhelm, and the basil should provide a clean, herbaceous counterpoint. The dish’s success lies in its textural and temperature contrasts—often served at room temperature or chilled—and its ability to evoke the familiar flavors of pizza while subverting its form.

Regional variations are rare, as this is a signature interpretation from Mugaritz, but the concept has inspired other chefs to experiment with deconstructed pizza forms, substituting local cheeses or herbs. The dish remains a testament to Mugaritz’s reputation for intellectual, boundary-pushing cuisine.