Pizza bianca (without tomato souce) with Pecorino Romano



INGREDIENTS (serves 4):

500g/17.6oz pizza dough
4 tablespoons of extra virgin olive oil
A small amount of lard
150g/5oz Pecorino Romano
A handful of basil leaves

Roll out the pizza dough onto a tray greased with lard, stretching so the dough reaches the edges. Spread a little bit of lard over the surface and sprinkle with grated Pecorino Romano and the chopped basil. Cook the pizza in a hot oven for 20-25 minutes.stampa


F.lli Pinna Industria Casearia S.p.A – Via F.lli Chighine,9 – 07047 Thiesi(SS) Italy – Telefono 079886009  Fax 079 886 724 | P.IVA n.00061150900

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