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PIZZA WITH STRACCIATELLA, CANTABRIAN SEA ANCHOVY FILLETS AND CAPERBERRIES

PIZZA WITH STRACCIATELLA, CANTABRIAN SEA ANCHOVY FILLETS AND CAPERBERRIES

Name: PIZZA WITH STRACCIATELLA, CANTABRIAN SEA ANCHOVY FILLETS AND CAPERBERRIES
Yield: 1 pizza
Ingredients: 80g Demetra chopped tomatoes; 30g stracciatella cheese; q.s. valerian saldad; 5 Demetra Cantabrian Sea anchovy fillets; n.5/6 Demetra caperberries; q.s. filtering of anchovies; q.s. spherification of anchovies; q.s. extra virgin olive oil; q.s. Wiberg granular garlic; q.s. Wiberg coarsely groung chili; q.s. Wiberg oregano

Ingredients for 1 pizza

80g Demetra chopped tomatoes
30g stracciatella cheese
q.s. valerian saldad
5 Demetra Cantabrian Sea anchovy fillets
n.5/6 Demetra caperberries
q.s. filtering of anchovies
q.s. spherification of anchovies
q.s. extra virgin olive oil
q.s. Wiberg granular garlic
q.s. Wiberg coarsely groung chili
q.s. Wiberg oregano

Method

Season the chopped tomatoes with extra virgin olive oil, granulated garlic and coarsely ground chili. Top the pizza disk with the tomato and cook in the oven. Once cooked, garnish with the remainder ingredients.