PAN PIZZA TROPEA
Gianluca Galliera
Menù Ingredients
120 g Stracciatella cheese
to taste Parsley
Preheat the oven to 250°C and bake the Menù Pan Pizza for about 6 minutes, until the base is golden and crisp. Once baked, cut it into 6 wedges.
Evenly spread the stracciatella over the surface; its creaminess will balance the savory notes of the fish and the intensity of the onion.
Add the Menù Sweet and Sour Onion to give the pizza an aromatic touch and a pleasant sweet-and-tangy note.
Top with Menù Skipjack Tuna Fillet Dorita, arranging them neatly on each wedge, and with Menù Extra Cantabrian Anchovy Fillets, cut in half for a bold yet balanced flavor.
Garnish each wedge with half a Menù Pickled Caper Berries in vinegar, adding freshness and character to finish.
Evenly spread the stracciatella over the surface; its creaminess will balance the savory notes of the fish and the intensity of the onion.
Add the Menù Sweet and Sour Onion to give the pizza an aromatic touch and a pleasant sweet-and-tangy note.
Top with Menù Skipjack Tuna Fillet Dorita, arranging them neatly on each wedge, and with Menù Extra Cantabrian Anchovy Fillets, cut in half for a bold yet balanced flavor.
Garnish each wedge with half a Menù Pickled Caper Berries in vinegar, adding freshness and character to finish.
By replacing the pizza base with one labeled “Gluten Free,” the preparation becomes gluten-free.
