GLUTEN-FREE P.A.L.A. PIZZA WITH CULATELLO AND CASTELVETRANO OLIVES

chef

Leonardo Pellacani

On the pizza in P.A.L.A. base spread the mozzarella cheese  and bake at  230˚C for 6-7 minutes. Remove from the oven and garnish with the Culatello, Castelvetrano Olives, and Parmiggiano Reggiano.

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