Bresc BV

Pinsa Aglio e Peperoncino

Ingredients

10
  • Bresc Aglio Olio
  • Pinsa bread 10 pieces
  • 5 Burrata 
  • Coppa di parrma 500g
  • Cress



Preparation method

Coat the pinsa well with the Aglio Olio and bake.

Then garnish the pinsa with the coppa, the burrata and the cress. 

Drizzle a little extra Aglio Olio on top. Garnish with cress.