Pizza with Octupus carpaccio and artichokes

Pizza with Octupus carpaccio and artichokes
chef

Leonardo Pellacani

Menù Ingredients Menù Ingredients

40 g. Filone di polpo e totano da affettare (Octopus and squid roll to be sliced) - 1M1

50 g. Datterini gialli interi in succo - Yellow grape tomatoes in juice - XM1X

60 g. Gransalsa di cuori di carciofo - Gransalsa sauce with artichoke hearts - C1107

n°1 Base pizza rustica - Rustic Pizza Base - 7085

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

Other Ingredients

70 g. Mozzarella cheese

q.s. Parsley

On the Rustic pizza base spread the Artichoke hearts Gransalsa, the mozzarella, the Sliced Octopus carpaccio and the Yellow Datterini tomatoes. Bake in the oven for few minutes then garnish with a drizzle of Evoo  and chopped  parsley.
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Discover the Menù products in this recipe:

Datterini gialli interi in succo - Yellow grape tomatoes in juice
Naturally gluten-free

Datterini gialli interi in succo - Yellow grape tomatoes in juice

Tomatoes
Filone di polpo e totano da affettare (Octopus and squid roll to be sliced)

Filone di polpo e totano da affettare (Octopus and squid roll to be sliced)

Carpaccio and fish based main courses
Gransalsa di cuori di carciofo - Gransalsa sauce with artichoke hearts
Gluten-free

Gransalsa di cuori di carciofo - Gransalsa sauce with artichoke hearts

Grancrema Spreads and Gransalsa Sauces
Olio extravergine di oliva - Extra Virgin Olive Oil
Naturally gluten-free

Olio extravergine di oliva - Extra Virgin Olive Oil

Oil
Base pizza rustica - Rustic Pizza Base

Base pizza rustica - Rustic Pizza Base

Baked Snacks and Breads

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