Spicy Calabrian spinata, Italian prosciutto and a handful of cardoncelli mushrooms - so many flavours perfectly synchronised on your palate, it’s hard to know where to start. It’s meaty, it’s hot, it’s bold. This is the meat-lovers pizza amplified.
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Soft wheat flour, tomato puree, mozzarella, water, calabrian spinata, cardoncelli mushrooms, prosciutto, extra virgin olive oil, salt, sugar, yeast, oregano.
Preheat your oven to 220°C (conventional), 210°C (convection) or 4-5 (gas).
Remove the carton and plastic film.
Bake the pizza directly on the bottom rack of the oven for 5-7 minutes in a conventional or convection oven and 4-6 in a gas oven.