Goose and ginger pizza

chef

Leonardo Pellacani

Prepare a disk of pizza dough adding the Grancrema parmigiano reggiano to the mixture, add the mozzarella and put in the oven.

When it is cooked decorate with the pear and ginger relish and slices of seasoned smoked goose breast.

EXECUTIVE PIZZA CHEF: ANTONINO ESPOSITO


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