Cuttlefish, courgette and Dorati cherry tomato pizza


Leonardo Pellacani

Roll out the pizza dough, spread the Polpavera and bake in the oven. When it is cooked, remove from the oven, add the Cuttlefish seasoned with Evoo, the zucchini and the Dorati tomatoes. Garnish with chopped parsley and a drizzle of Evoo.

This recipe can become “gluten-free” by using the Menù product "Mix for gluten-free pizza and bread".