SPRING PIZZA
Leonardo Pellacani
Gluten-free
Menù Ingredients
n° 1 Pizza doough
q.s. Parsley
70 g. Mozzarella cheese
Roll out the pizza dough, add Tomato pulp (sesanoed with Evoo and salt), the mozzarella cheese and bake it. When cooked add the Grilled Artichokes, the Patenegra Lard, the Dorati tomatoe in the centre and a sprinkle of chopped parsley.
