Wash and dry the tomatoes carefully. Cut them by the middle and place them on the curved side on a band covered in horny paper. Sprinkle them with a pinch of salt and sugar for each one, smooth the peel of the lemon on top, well washed and dried, rub them with a little vinegar and heat them at 200° for 20 minutes.
Sauté the vegetables on the stove for 10 minutes with peeled garlic, two tablespoons of vinegar and a pinch of guindilla. Shorten a lot of sweet Provolone Valpadana DOP.
Extend the dough into 28cm diameter round pizzas. Place them on two greased bands and heat them at 250° for 10 minutes.
Remove the horn, add these loins and turn to horn another 10 minutes. Take the new horn and place the tomatoes on top of the pizzas and the pizzas.
Turn to the horn last time for a few minutes, then take the horn and serve.
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