P.A.L.A. Pulled Pork, Peppers, caramelized Onions

P.A.L.A. Pulled Pork, Peppers, caramelized Onions
chef

Leonardo Pellacani

Menù Ingredients Menù Ingredients

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

100 g. Pulled pork - SB2

30 g. Cipolla Caramellata all'aceto balsamico di Modena I.G.P. (Caramelised onions in Balsamic Vinegar of Modena PGI) - ZU2

50 g. Frulloro ® - X93

50 g. Peperonepronto - Peperonepronto mixed peppers - V41

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

Other Ingredients

70 g. Fresh Mozzarella cheese

q.s. Fresh chives

On the pizza in P.A.L.A. base spread the Frulloro, mozzarella cheese, the Pulled Pork and   bake at 230˚C for 6-7 minutes. Remove from the oven and garnish with the  Caramelized onions, Peperonepronto, fresh chives and a  drizzle of Extra Virgin Olive Oil "Extra".




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Discover the Menù products in this recipe:

Frulloro ®
Naturally gluten-free

Frulloro ®

Blended tomato
Cipolla Caramellata all'aceto balsamico di Modena I.G.P. (Caramelised onions in Balsamic Vinegar of Modena PGI)
Gluten-free

Cipolla Caramellata all'aceto balsamico di Modena I.G.P. (Caramelised onions in Balsamic Vinegar of Modena PGI)

Sauces
Olio extravergine di oliva - Extra Virgin Olive Oil
Naturally gluten-free

Olio extravergine di oliva - Extra Virgin Olive Oil

Oil
Pulled pork
Gluten-free

Pulled pork

Ready-To-Eat Meals
PIZZA P.A.L.A.

PIZZA P.A.L.A.

Baked Snacks and Breads
Peperonepronto - Peperonepronto mixed peppers
Gluten-free

Peperonepronto - Peperonepronto mixed peppers

Prepared Vegetables