Pizza porcini mushrooms, speck and truffle

Pizza porcini mushrooms, speck and truffle
chef

Leonardo Pellacani

Menù Ingredients Menù Ingredients

30 g. Crema di funghi prataioli al tartufo - Button mushrooms and truffle paste - E50K

30 g. Crema di funghi prataioli al tartufo - Button mushrooms and truffle paste - E50K

40 g. Gransalsa di funghi porcini - Gransalsa sauce with porcini mushrooms - BV1

40 g. Gransalsa di funghi porcini - Gransalsa sauce with porcini mushrooms - BV1

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

Other Ingredients

30 g. *Speck

80 g. Mozzarella Cheese

n° 1 Pizza dough

Roll out the pizza dough, add  the mozzarella cheese, the Porcini Mushrooms sauce and  bake it.  When cooked add the slices of speck and the Truffle Cream sauce, finish with a drizzle of Evoo.

For "Gluten Free" pizzas it is necessary to replace the dough with the product "Gluten Free Pizza Base", Menu  code 7031.

*Use a Speck with Gluten Free written on the lable.

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Discover the Menù products in this recipe:

Gransalsa di funghi porcini - Gransalsa sauce with porcini mushrooms
Gluten-free

Gransalsa di funghi porcini - Gransalsa sauce with porcini mushrooms

Grancrema Spreads and Gransalsa Sauces
Crema di funghi prataioli al tartufo - Button mushrooms and truffle paste
Gluten-free

Crema di funghi prataioli al tartufo - Button mushrooms and truffle paste

Special Creams and Spreads
Olio extravergine di oliva - Extra-Virgin Olive Oil
Naturally gluten-free

Olio extravergine di oliva - Extra-Virgin Olive Oil

Oil