Pizza Bella Di

Nonno
Preparation Method
Yield:1 Portions 1. Using a pizza spatula, gently lift a portion of pizza dough from the
proofing pan.
Preparation Time 2. Transfer the piece of pizza dough to the work surface (granite stone), in
Prep Cooking Total which there should be plenty of semolina on the surface. Add a little
3 min 1 min 4 min more semolina to the top of the dough portion, to make it easier to
stretch.

Ingredients
240 gr pizza dough (a ball of pizza
dough)
90 ml ladle of Pesto di Pistacchio
1 big pinche grated Parmesan
cheese
60 gr de Fior de Latte Mozzarella
Cheese
30 gr de Mix Grapes Tomatoes (cut
in half lengthwise; otherwise,
you can use mix cherry
tomatoes)
70 gr Fennel Sausage
4-5 Mint leaves
3. With your fingertips, gently press down on the dough to stretch it out.
Continue in this way making a twisting motion to spread out the dough.
Never squeeze the edges and continue until you get a disc of about 32 cm.
4. With the help of a spoon, spread the pesto di pistacchio all over the pizza,
leaving the edge free. Make sure it covers the entire top evenly.
5. Add the toppings evenly and in the established order.
6. Once the pizza is fully built, pick up the pizza with the pizza peel, being
careful not to damage it.
7. Gently slide the pizza onto the baking stone of the wood-fired oven. Cook
for about 60 – 90 seconds. Using the pizza cooking paddle rotate the
pizza repeatedly, so that it cooks evenly. Constantly monitor, thus
preventing the pizza get burning.
8. After cooking the pizza, still using the pizza cooking paddle, remove the
pizza from the oven. And take it to the delivery box.
9. Add the remaining toppings (mint leaves).

Food Safety Control 10. Close the shipping box and take it to the pass section and tell the operator
the order number.
I. Hand wash
II. Cross-Contamination
X. Delivery Indication

Allergens and Intolerances

Milk
Nutritional Information per Serving:
Gluten
Calories Fat Saturates Sugars Salt Proteins Carbs Fibre
544 34.2 g 12.7 g 9.3 g 0.2 g 46.3 g 19.7 g 3.7 g
Nuts