Cuttlefish, courgette and Dorati cherry tomato pizza

chef

Leonardo Pellacani

Roll out the disk of pizza dough, distribute the Polpavera and bake in the oven. When it is cooked, remove from the oven, add the cuttlefish seasoned with a little extra virgin olive oil, the courgettes and the tomatoes. Garnish with some chopped parsley and a drizzle of oil. Serve piping hot.


This recipe can become “gluten-free” by using the Menù Mix per Pizza e Pane Gluten Free (Mix for gluten-free pizza and bread)