Pizza with Octupus Carpaccio and Pistacchio Pesto

Pizza with Octupus Carpaccio and Pistacchio Pesto
chef

Leonardo Pellacani

Menù Ingredients Menù Ingredients

20 g. Dorati - TN1

40 g. Filone di polpo e totano da affettare (Octopus and squid roll to be sliced) - 1M1

40 g. Pesto ai pistacchi - Pistachio pesto - BX7

n°1 Base pizza rustica - Rustic Pizza Base - 7085

Other Ingredients

q.s. Fresh Basil

40 g. Stracciatella

40 g. Mozzarella Cheese

On the Rustic pizza base spread the Pistachios Pesto, the mozzarella cheese and the Sliced Octopus an bake. When cooked add the Stracciatella, Dorati tomatoes and fresh basil.
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Discover the Menù products in this recipe:

Dorati
Gluten-free

Dorati

Semi-Dried tomatoes
Filone di polpo e totano da affettare (Octopus and squid roll to be sliced)

Filone di polpo e totano da affettare (Octopus and squid roll to be sliced)

Carpaccio and fish based main courses
Pesto ai pistacchi - Pistachio pesto
Gluten-free

Pesto ai pistacchi - Pistachio pesto

Mediterranean Sauces
Base pizza rustica - Rustic Pizza Base

Base pizza rustica - Rustic Pizza Base

Baked Snacks and Breads