P.A.L.A. con èfungomix e bresaola

chef

Leonardo Pellacani

Other Ingredients

q.s. Rocket Salad

35 g. Bresaola (Cured Beef)

80 g. Mozzarella Cheese

On the pizza in P.A.L.A. base spread the Frulloro, the mozzarella cheese, the Efungomix and bake at  230˚C for 6-7 minutes. Remove from the oven and garnish with bresaola and rocket salad.

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