PIZZA WITH SEA ASPARAGUS, SEAAFOOD AND PEPPERS
Leonardo Pellacani
Menù Ingredients
q.s. Parsley
N°1 Pizza dough
Roll out the pizza dough, spread the Frulloro on it, the Salicornia and bake in the oven. When the pizza has cooked add the Èmaremix, the Peperonepronto and a drizzle of EVOO and parsley.
