MIDDAY PIZZA IN PAN

chef

Leonardo Pellacani

Gluten-free

Gluten-free

Stendere l’impasto in una teglia, aggiungere la mozzarella, i pomodori freschi tagliati a metà, la scarola brasata e i friarielli. Infornare e in uscita aggiungere i filetti di acciughe. 

Pizza vincitrice della rubrica La Posta del 2016 Ricetta del panificio-pizzeria Da Orazio di Nichelino (To).

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