5002015
Pizza sorrentina ricotta spinach
Traditional, hand-folded canoe-shaped multiseed pizza base (pumpkin, sunflower & poppy seeds, linseed and millet) filled with Italian cheeses (ricotta, mozzarella, Parmigiano Reggiano DOP) and spinach, baked on stone.
- Stone oven baked
- Suitable for vegetarians
- 180 g
- Defrosting 22 °C · 30'
- 15 PCS C/S · 156 C/S PAL
- Baking 200 °C · 8-11'
- SERVE HOT
Occasion
Savoury snack, buffet
The story behind
Made of naturally leavened multi-seeded pizza dough, hand-shaped and baked at direct contact with stones in fire-bricks oven. Made in Sorento, Italy. Suitable for high-speed-ovens, reducing the preparation time to 90 seconds.
Tips & tricks
- Cut the pizza into 2 pieces before the baking, to be served as an appetizer or as a tapa.
- For keeping the pizza (we recommend one hour) in a warming cabinet: bring the pizza straight from the oven to the warming cabinet. Make sure the inner temperature in the centre of the pizza keeps the +60°C.
- When the pizza are meant to be reheated afterwards, then bake them for 5 min and re-heat later for 4 min.