Fried Pizza Caprese

chef

Leonardo Pellacani

Prepare a disc of pasta by combining the Tomato pulp and few Nostraline  Olives into the dough, then fry it in peanut oil.

Drain and garnish with Nostraline olives, the Bocconcini cheese, the Mezzoro and  fresh basil.

EXECUTIVE PIZZA CHEF: ANTONINO ESPOSITO