Recipe by Giorgia Caporuscio

1. In a large bowl, combine the heirloom tomatoes, cherry tomatoes, red onion, cucumber, capers, and Gaeta olives.

2. Tear or cut the gluten-free fried pizza dough into bite-sized pieces and add them to the bowl. 

3. Drizzle with Olitalia Extra Virgin Olive Oil and red wine vinegar, then season with salt and black pepper. 

4. Toss gently and let sit for 10 minutes to absorb flavors. 

5. Add torn or sliced Torre Lupara Buffalo Mozzarella and garnish with fresh basil leaves before serving. 

6. Serve family-style; enjoy the mix of crispy gluten-free dough, briny olives, and creamy Buffalo mozzarella. Buon appetito!