![Recipe Type Image](https://s3.amazonaws.com/connexia-rovagnati-us-prod/wp-content/uploads/2020/09/17162527/pizza.png)
Pizza
By:
Nawell Gallarello
![Chef Image](https://s3.amazonaws.com/connexia-rovagnati-us-prod/wp-content/uploads/2020/12/09171139/icon-chef.jpg)
Pizza with Prosciutto Cotto Gran Biscotto Rovagnati
![Recipe Image](https://connexia-rovagnati-us-prod.s3.amazonaws.com/wp-content/uploads/2020/11/09161042/08_pizza-prosciutto.jpg)
Time:
Difficulty:
20 min
INGREDIENTS
¼ lb Prosciutto Cotto Gran Biscotto Rovagnati
¼ lb buffalo mozzarella
2 oz mushrooms
¼ cup truffle cream
¼ lb buffalo mozzarella
2 oz mushrooms
¼ cup truffle cream
Stretch dough in a 12-inch round.
Top it with 1/4 lb of buffalo mozzarella and 2 oz of mushrooms.
Bake into the oven for 3 minutes or till golden.
Take out from the oven and top it with 1/4 lb of Prosciutto Cotto Gran Biscotto Rovagnati and 2 oz of truffle cream.
Top it with 1/4 lb of buffalo mozzarella and 2 oz of mushrooms.
Bake into the oven for 3 minutes or till golden.
Take out from the oven and top it with 1/4 lb of Prosciutto Cotto Gran Biscotto Rovagnati and 2 oz of truffle cream.
INGREDIENTS
¼ lb Prosciutto Cotto Gran Biscotto Rovagnati
¼ lb buffalo mozzarella
2 oz mushrooms
¼ cup truffle cream
¼ lb buffalo mozzarella
2 oz mushrooms
¼ cup truffle cream