Marco’s Pizza has a great combination of ingredients. The aubergine pesto blends well with the mozzarella fior di latte and Gorgonzola dolce whilst the sour tatse of the radicchio and spice of the salami present a perfect contrast.
Ingredients
- 50g Tulip SuperTops Ventricina Salami
- 60g Aubergine Pesto
- 80g Mozzarella fior di latte
- 30g Gorgonzola dolce
- 20g Radicchio (red chicory)
- 15g after cooking Fresh Radicchio(red chicory)
Method
- Stretching pizza dough
- Spread the aubergine pesto
- Add mozzarella
- Add gorgonzola
- Add fi rst 20 g of radicchio
- After cooking, add 15g of fresh radicchio
- Create a Rose with two ventricina and place it in the middle of the pizza
- More tiny sliced ventricina is added aroundthe pizza