PIZZA ÈFUNGOMIX
Leonardo Pellacani
Menù Ingredients
40 g Guanciale cotto affumicato - Cooked smoked jowl bacon - 2T9
q.s. Erba cipollina liofilizzata (Chives freeze-dried) - 1250
15 g Montasio Cheese
q.s. Thyme
80 g. Mozzarella
n° 1 Pizza dough
Roll out the pizza dough and spread on it the mozarella cheese, the Èfungomix, the Smoked Guanciale and bake it. After the pizza has cooked garnish with Chives and Shaved Montasio cheese.
