PIZZA BITES

chef

Leonardo Pellacani

Roll out the dough into an oval shape, add the mozzarella, roll it up and cut into pieces. Place them on a baking tray, add the sausage, the drained sliced artichokes, and cook. When cooked, garnish each piece with a yellow datterino tomato, a soleggiato tomato and a slice of artichoke. Finish with fresh basil leaves.

EXECUTIVE PIZZA CHEF: ANTONINO ESPOSITO

Use pizza dough and sausage that are  gluten free.

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