Pizza pulled pork and caramelised onions

Pizza pulled pork and caramelised onions
chef

Leonardo Pellacani

Menù Ingredients Menù Ingredients

100 g. Pulled pork - SB2

15 g. Dorati - TN1

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

80 g. Polpavera fine – Fine Cut tomato pulp in aseptic technology - UV3

Other Ingredients

70 g. Mozzarella cheese

q.s. Rosemary

n° 1 Pizza dough

Roll out the pizza dough, distribute the Polpavera, the mozzarella and the Pulled Pork( preperared following the instructions on the bag) ,then bake in the oven. When ready remove from the oven and add the caramelised onions, the Dorati tomatoes and garnish with a sprig of rosemary. Serve  hot.


For "Gluten Free" pizzas it is necessary to replace the dough with the product "Gluten Free Pizza Base", Menu  code 7031.


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Discover the Menù products in this recipe:

Polpavera fine – Fine Cut tomato pulp in aseptic technology
Naturally gluten-free

Polpavera fine – Fine Cut tomato pulp in aseptic technology

Tomato Pulp
Dorati
Gluten-free

Dorati

Semi-Dried tomatoes
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
Pulled pork
Gluten-free

Pulled pork

Ready-To-Eat Meals