P.A.L.A. Mushrooms, Datterini Tomatoes and sausage

P.A.L.A. Mushrooms, Datterini Tomatoes and sausage
chef

Leonardo Pellacani

Menù Ingredients Menù Ingredients

1 PIZZA P.A.L.A. - 7060

30 g. Datterini gialli semisecchi - Semi dried yellow grape tomatoes - XS1X

50 g. Frulloro ® - X93

60 g. Èfungomix - GR1

q.s. Olio extravergine di oliva - Extra Virgin Olive Oil - EKC

Other Ingredients

q.s. Rosemary, chopped

q.s. Parsley, chopped

80 g. Fresh mozzarella cheese, diced

80 g. Sausage

Spread on the pizza in P.A.L.A. base the Frulloro, the Mozzarella, Èfungomix, the sausage and bake at 230˚C for 6-7 minutes. Remove from the oven then add the Semi-dried yellow Datterini tomatoes, rosemary, parsley and a drizzle of Extra Virgin Olive Oil.

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Discover the Menù products in this recipe:

Frulloro ®
Naturally gluten-free

Frulloro ®

Blended tomato
Èfungomix
Gluten-free

Èfungomix

Cultivated Mushrooms
Datterini gialli semisecchi - Semi dried yellow grape tomatoes
Gluten-free

Datterini gialli semisecchi - Semi dried yellow grape tomatoes

Semi-Dried tomatoes
Olio extravergine di oliva - Extra Virgin Olive Oil
Naturally gluten-free

Olio extravergine di oliva - Extra Virgin Olive Oil

Oil
PIZZA P.A.L.A.

PIZZA P.A.L.A.

Baked Snacks and Breads

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