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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.