Pizza pala with yellow tomatoes, cuttlefish and olives

Pizza pala with yellow tomatoes, cuttlefish and olives
chef

Leonardo Pellacani

Menù Ingredients Menù Ingredients

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

60 g. Pomodori pelati gialli interi nel loro succo - Whole yellow peeled tomatoes in their own juice - XT1

25 g. Olive di Castelvetrano sfiziose - Delicious castelvetrano olives - KO1

50 g. Èseppiacubetto - WC1X

N° 1 PIZZA P.A.L.A. - 7060

Other Ingredients

70 g. Mozzarella cheese

15 g. Tropea onion

q.s. Parsley

On the pizza P.A.L.A. base spread the Yellow tomatoes (seasoned), the mozzarella cheese, the Tropea onions and bake at  230˚C for 6-7 minutes. Remove from the oven and garnish with Castelvetrano Olives and Eseppiacubetto seasoned with parsley and Evoo.
For a Gluten Free option use the Gluten Free Pizza P.A.L.A. (cod 7031)

Discover the Menù products in this recipe:

Pomodori pelati gialli interi nel loro succo - Whole yellow peeled tomatoes in their own juice
Naturally gluten-free

Pomodori pelati gialli interi nel loro succo - Whole yellow peeled tomatoes in their own juice

Tomatoes
Èseppiacubetto
Naturally gluten-free

Èseppiacubetto

Seafood Specialties
Olio extravergine di oliva - Extra-Virgin Olive Oil
Naturally gluten-free

Olio extravergine di oliva - Extra-Virgin Olive Oil

Oil
PIZZA P.A.L.A.

PIZZA P.A.L.A.

Baked Snacks and Breads
Olive di Castelvetrano sfiziose - Delicious castelvetrano olives
Gluten-free

Olive di Castelvetrano sfiziose - Delicious castelvetrano olives

Olives for Aperitifs