SPRING PIZZA

chef

Leonardo Pellacani

Gluten-free

Gluten-free

Roll out the pizza dough, add Tomato pulp (sesanoed with Evoo and salt), the mozzarella cheese and  bake it.  When cooked add the Grilled Artichokes, the Patenegra Lard, the Dorati tomatoe in the centre and a sprinkle of chopped parsley.