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


Leonardo Pellacani

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.