P.A.L.A. La Chiccosa

P.A.L.A. La Chiccosa
chef

Leonardo Pellacani

Menù Ingredients Menù Ingredients

1 PIZZA PALA - 7060

q.s. Filetti di Acciughe del Cantabrico - Cantabrian Anchovy fillets - WA9

4 pcs (cut in halves), Mini red Pomodori semisecchi pelati Pizzutello - Semi-dried peeled Pizzutello tomatoes - XN1X

50 g. Frulloro - X93

Other Ingredients

q.s. Basil

70 g. Burrata Cheese

50 g. Mozzarella Cheee

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.

Discover the Menù products in this recipe:

Frulloro
Naturally gluten-free

Frulloro

Tomato Pulp
Mini red Pomodori semisecchi pelati Pizzutello - Semi-dried peeled Pizzutello tomatoes
Gluten-free

Mini red Pomodori semisecchi pelati Pizzutello - Semi-dried peeled Pizzutello tomatoes

Semi-Dried tomatoes
Filetti di Acciughe del Cantabrico - Cantabrian Anchovy fillets
Naturally gluten-free

Filetti di Acciughe del Cantabrico - Cantabrian Anchovy fillets

Anchovies
PIZZA PALA

PIZZA PALA

Baked Snacks and Breads