P.A.L.A. Octupus and Salicornia

P.A.L.A. Octupus and Salicornia
chef

Leonardo Pellacani

Menù Ingredients Menù Ingredients

20 g. Datterini gialli interi in succo - Yellow grape tomatoes in juice - XM1X

20 g. Mini Red Pomodori semisecchi pelati Pizzutello (Mini Red Semi dried peeled Pizzutello tomatoes) - XN1X

40 g. Polpo intero già cotto (Whole cooked octopus) - 1N9

50 g. Èsalicornia - WM1X

N° 1 PIZZA P.A.L.A. - 7060

q.b. Olio extravergine di oliva - Extra Virgin Olive Oil - EKC

Other Ingredients

80 g. Mozzarella Cheese

On the pizza in P.A.L.A. base spread the mozzarella cheese, the Octupus, the Salicornia ,the Minired, the Yellow cherry tomatoes  and bake at  230˚C for 6-7 minutes. Remove from the oven and drizzle some Evoo.

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Discover the Menù products in this recipe:

Datterini gialli interi in succo - Yellow grape tomatoes in juice
Naturally gluten-free

Datterini gialli interi in succo - Yellow grape tomatoes in juice

Tomatoes
Mini Red Pomodori semisecchi pelati Pizzutello (Mini Red Semi dried peeled Pizzutello tomatoes)
Gluten-free

Mini Red Pomodori semisecchi pelati Pizzutello (Mini Red Semi dried peeled Pizzutello tomatoes)

Semi-Dried tomatoes
Polpo intero già cotto (Whole cooked octopus)

Polpo intero già cotto (Whole cooked octopus)

Carpaccio and fish based main courses
Olio extravergine di oliva - Extra Virgin Olive Oil
Naturally gluten-free

Olio extravergine di oliva - Extra Virgin Olive Oil

Oil
PIZZA P.A.L.A.

PIZZA P.A.L.A.

Baked Snacks and Breads
Èsalicornia
Gluten-free

Èsalicornia

Ready-Made Side Dishes