Pizza PALA with Portobello , guanciale and Burrata

Pizza PALA with Portobello , guanciale and Burrata
chef

Maurizio Ferrari

Menù Ingredients Menù Ingredients

30 g. Guanciale cotto affumicato - Cooked smoked jowl bacon - 2T9

50 g. Funghi Prataioli Portobello trifolati (Portobello button mushrooms) - FC3

N° 1 PIZZA P.A.L.A. - 7060

Other Ingredients

80 g. Mozzarella cheese

60 g. Burrata cheese

q.s. Rocket Salad

Top the base of Pizza PALA with the mozzarella cheese , portobello mushrooms and the guanciale than bake at 230 ° C for 5/6 minutes. Add the burrata cheese , rocket salad and serve.
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Discover the Menù products in this recipe:

Funghi Prataioli Portobello trifolati (Portobello button mushrooms)
Gluten-free

Funghi Prataioli Portobello trifolati (Portobello button mushrooms)

Button Mushrooms
PIZZA P.A.L.A.

PIZZA P.A.L.A.

Baked Snacks and Breads
Guanciale cotto affumicato - Cooked smoked jowl bacon
Gluten-free

Guanciale cotto affumicato - Cooked smoked jowl bacon

Game and Specialities