Roberto’s Pizza
| Difficoltà
Medium
|
Preparazione  15-20 min
|
Servings for
2-4 people
|
Chef Alessandro Miceli
Ingredienti
100 g Crispy dough
80 g (Premium beef) Australian Angus Beef tenderloin
Wild rocket
20 g Grana Padano Riserva 24 months
5 g Black fresh truffle brunoise
2 g Sea salt Maldon
1 g EVOO
Preparation
The crispy dough is made of mix semolina and all purpose flour and yeasts, salt and extra vergin olive oil. Open and rolled about 1 millimeters thin.
Cooked in the pizza 280 Gin the oven for 1/2 minute at a very high temperature.
Add the carpaccio beef and put on the top wild rocket, fresh black truffle, complete with Grana Padano Riserva 24 months.
Related recipes
|
Difficulty |
Preparation |
Servings for |
Pizza with mixed fresh tomatoes, basil and Grana Padano
|
Difficulty |
Preparation |
Servings for |
Pizza with Grapes, Walnuts and Grana Padano PDO
|
Difficulty |
Preparation |
Servings for |
Grana Padano and roasted garlic pizza
|
Difficulty |
Preparation |
Servings for |
Grana Padano pizza with courgette, lemon and thyme
|
Difficulty |
Preparation |
Servings for |
Mini pizzas with cherry tomatoes, asparagus and Grana Padano & chicken hot dogs
←
→
