PIZZA MISTO FUNGHI IN TEGLIA

PIZZA MISTO FUNGHI IN TEGLIA
chef

Leonardo Pellacani

Gluten-free

Gluten-free

Menù Ingredients Menù Ingredients

q.b. Èfungomix - GR1

q.b. Erba cipollina liofilizzata - 1250

q.b. Patate pronte al naturale - Z62

q.b. Polpa di pomodoro “speciale teglia” - UV3T

Other Ingredients

q.b. salsiccia*

q.b. mozzarella

Stendere la pizza sulla teglia. Aggiungere la polpa, la mozzarella, la salsiccia e e'fungomix. Infornare. In uscita aggiungere le patate schiacciate con lo schiaccia-patate e l'erba cipollina.
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Discover the Menù products in this recipe:

Èfungomix
Gluten-free

Èfungomix

Cultivated Mushrooms
Erba cipollina liofilizzata (Chives freeze-dried)
Naturally gluten-free

Erba cipollina liofilizzata (Chives freeze-dried)

Freeze-dried herbs
Polpa di pomodoro “speciale teglia” - Tomato pulp for Baking Pan Pizza
Naturally gluten-free

Polpa di pomodoro “speciale teglia” - Tomato pulp for Baking Pan Pizza

Tomato Pulp
Patate pronte al naturale (Potatoes naturally preserved, ready to serve)
Naturally gluten-free

Patate pronte al naturale (Potatoes naturally preserved, ready to serve)

Precooked Products

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