Pizza pala with sea asparagus, tuna and Dorati tomatoes

Pizza pala with sea asparagus, tuna and Dorati tomatoes
chef

Leonardo Pellacani

Menù Ingredients Menù Ingredients

20 g. Dorati - TN1

40 g. Èsalicornia - WM1X

q.s. Olio extravergine di oliva - Extra-Virgin Olive Oil - EK5

N° 1 PIZZA PALA - PIZZA PALA - 7060

40 g. Tonno Affumicato (trancio) - Smoked Tuna (Piece) - 1Z9

Other Ingredients

80 g. Mozzarella cheese

On the pizza in P.A.L.A. base spread the mozzarella cheese the Esalicornia and bake at  230˚C for 6-7 minutes. Remove from the oven and garnish with Slices of Tuna , Dorati tomatoes and a drizzle of Evoo.
For a Gluten Free option use the Gluten Free Pizza P.A.L.A. (cod 7031)

Discover the Menù products in this recipe:

Dorati
Gluten-free

Dorati

Semi-Dried tomatoes
Tonno Affumicato (trancio) - Smoked Tuna (Piece)
Gluten-free

Tonno Affumicato (trancio) - Smoked Tuna (Piece)

Les Carpaccios et plats de poisson
Olio extravergine di oliva - Extra-Virgin Olive Oil
Naturally gluten-free

Olio extravergine di oliva - Extra-Virgin Olive Oil

Oil
PIZZA PALA - PIZZA PALA

PIZZA PALA - PIZZA PALA

Baked Snacks and Breads
Èsalicornia
Gluten-free

Èsalicornia

Ready-Made Side Dishes