P.A.L.A. ESCAROLE AND TAGGIASCA OLIVES

P.A.L.A. ESCAROLE AND TAGGIASCA OLIVES
chef

Leonardo Pellacani

Menù Ingredients Menù Ingredients

1 PIZZA P.A.L.A. - 7060

20 g. Olive taggiasche denocciolate - Pitted Taggiasca Olives - XL1

80 g. Scarola campana - Campania Endive - ZFP

to taste Olio extravergine di oliva - Extra Virgin Olive Oil - EKC

to taste Pepe rosa speciale essiccato (Rose pepper special dried) - 1282

Other Ingredients

80 g. Mozzarella cheese

On the pizza in P.A.L.A. base spread the mozzarella cheese , the Escarole, the Taggiasche olives and  bake at 230˚C for 6-7 minutes. Remove from the oven and garnish with the  Pink Peppercorn  and a drizzle of Extra Virgin Olive Oil "Extra".
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Discover the Menù products in this recipe:

Olive taggiasche denocciolate - Pitted Taggiasca Olives
Gluten-free

Olive taggiasche denocciolate - Pitted Taggiasca Olives

Olives
Scarola campana - Campania Endive
Gluten-free

Scarola campana - Campania Endive

Grilled and ready-to-eat side dishes
PIZZA P.A.L.A.

PIZZA P.A.L.A.

Baked Goods
Olio extravergine di oliva - Extra Virgin Olive Oil
Naturally gluten-free

Olio extravergine di oliva - Extra Virgin Olive Oil

Oil, pepper and salt
Pepe rosa speciale essiccato (Rose pepper special dried)
Naturally gluten-free

Pepe rosa speciale essiccato (Rose pepper special dried)

Pepe