P.A.L.A. La Chiccosa

P.A.L.A. La Chiccosa
chef

Leonardo Pellacani

Menù Ingredients Menù Ingredients

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

4 pcs (cut in halves), Mini Red Pomodori "Pizzutello" pelati semisecchi in olio - Mini Red Semi dried peeled "Pizzutello" tomatoes in oil - XN1X

50 g. Frulloro ® - X93

q.s. Filetti di Acciughe del Cantabrico in olio di oliva - Cantabrian Anchovy fillets in olive oil - WA9

Other Ingredients

50 g. Mozzarella Cheee

70 g. Burrata Cheese

q.s. Basil

Spread the Frulloro and mozzarella cheese  on the pizza in P.A.L.A. base  , bake at 230˚C for 6-7 minutes. Remove from the oven, distribute the burrata, the Mini Red tomatoes, the Cantabrian Anchovy and fresh basil.
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Discover the Menù products in this recipe:

Frulloro ®
Naturally gluten-free

Frulloro ®

Blended tomato
Mini Red Pomodori "Pizzutello" pelati semisecchi in olio - Mini Red Semi dried peeled "Pizzutello" tomatoes in oil
Gluten-free

Mini Red Pomodori "Pizzutello" pelati semisecchi in olio - Mini Red Semi dried peeled "Pizzutello" tomatoes in oil

Semi-Dried tomatoes
Filetti di Acciughe del Cantabrico in olio di oliva - Cantabrian Anchovy fillets in olive oil
Naturally gluten-free

Filetti di Acciughe del Cantabrico in olio di oliva - Cantabrian Anchovy fillets in olive oil

Anchovies
PIZZA P.A.L.A.

PIZZA P.A.L.A.

Baked Snacks and Breads