P.A.L.A. SPNINACH AND PARMIGGIANO REGGIANO

chef

Leonardo Pellacani

Other Ingredients

80 g. Mozzarella cheese

q.s. Egg yolks

Spread on the pizza base P.A.L.A. the mozzarella cheese and bake at 230˚C for 6-7 minutes. Remove from the oven and finish with the Spinach, Shaved Parmiggiano Reggiano cheese and crumbled egg yolks