for 1 PIZZA:
40g Demetra swordfish cream
60g Demetra quartered sautéed artichokes
20g Demetra mid-dried small tomatoes "Tuttosole"
30g smoked swordfish carpaccio
q.s. Wiberg lemon pepper
Top the pizza base with the swordfish cream, mozzarella, artichokes, mid-dried small tomatoes and bake in the oven. Once cooked, garnish with the swordfish carpaccio and season with lemon pepper.