“Bufalina” Pizza with two types of Tomato, Cantabrian Anchovies and Fresh Genovese Pesto

“Bufalina” Pizza with two types of Tomato, Cantabrian Anchovies and Fresh Genovese Pesto
chef

Leonardo Pellacani

Menù Ingredients Menù Ingredients

n°1 PIZZA P.A.L.A. - 7060

n°4 Mini Red Pomodori semisecchi pelati Pizzutello (Mini Red Semi dried peeled Pizzutello tomatoes) - XN1X

n°4 Mini Yellow pomodori semisecchi pelati Pizzutello (Mini Yellow semi-dried peeled Pizzutello tomatoes) - XB1X

n.8 Filetti di Acciughe del Cantabrico - WA9

q.b. Pesto alla genovese fresco - WH0X

Other Ingredients

80 g Buffalo Mozzarella

to taste Fresh basil

Serves 1

Slice the buffalo mozzarella, top the P.A.L.A. peel pizza base with it and bake. Once the pizza is ready, cut it into 8 slices and season each by alternating Mini Red and Mini Yellow tomatoes, Cantabrian anchovies cut in half and a dollop of fresh Genovese Pesto. Garnish with a few fresh basil leaves and serve.

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Discover the Menù products in this recipe:

Mini Yellow pomodori semisecchi pelati Pizzutello (Mini Yellow semi-dried peeled Pizzutello tomatoes)
Gluten-free

Mini Yellow pomodori semisecchi pelati Pizzutello (Mini Yellow semi-dried peeled Pizzutello tomatoes)

Semi-Dried tomatoes
Mini Red Pomodori semisecchi pelati Pizzutello (Mini Red Semi dried peeled Pizzutello tomatoes)
Gluten-free

Mini Red Pomodori semisecchi pelati Pizzutello (Mini Red Semi dried peeled Pizzutello tomatoes)

Semi-Dried tomatoes
Filetti di Acciughe del Cantabrico - Cantabrian Anchovy fillets
Naturally gluten-free

Filetti di Acciughe del Cantabrico - Cantabrian Anchovy fillets

Anchovies
Pesto alla genovese fresco (Fresh Genovese pesto)
Gluten-free

Pesto alla genovese fresco (Fresh Genovese pesto)

Sauce Fresh
PIZZA P.A.L.A.

PIZZA P.A.L.A.

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