P.A.L.A. Mushrooms, Datterini Tomatoes and sausage

chef

Leonardo Pellacani

Spread on the pizza in P.A.L.A. base the Frulloro, the Mozzarella, Èfungomix, the sausage and bake at 230˚C for 6-7 minutes. Remove from the oven then add the Semi-dried yellow Datterini tomatoes, rosemary, parsley and a drizzle of Extra Virgin Olive Oil.