For I mix him:
I leaven salt q.b
For the coverage:
250 grs. of pulp of tomato
2-3 mature tomatoes
1 red pepper cut to listerelle
250 grs. of mozzarella of bufala
200 grs. of ricotta
200 grs. of cultivated mushrooms
100 grs. of shelled prawns
50 grs. of raw ham
400 grs. of veracious clams and mussels
Juice of a lemon
Oil of olive
Prepared I mix him to make to leaven him/it 1h.
Meanwhile to Clean the tomatoes and to cut them to thin fettine and to proceed equally with the peppers.
Cleaned the mushrooms, to cut them to fettine and to jump them for 5 minutes in a frying pan with oil, garlic and parsley.
To put in a frying pan on the fire the clams and the mussels adding oil and an I drip of juice of lemon.
To stretch the pasta and to make 4 disks of it; to smear them of little tomato and to distribute you the covering to segments: on the first one a layer of ricotta, on the second slices of mozzarella and fettine of tomato, on the third strips of pepper, on the I complete the remainder tomato. Introducerre the pizzas in oven to 220 'C and to cook her 15 minutes.
At the end of the cooking, to extract the pizzas from the oven and to support the mushrooms on the peppers, fruits. of sea and prawns on the tomatoes, ham shreded on the ricotta.
To put again in oven for 5 minutes.
Before serving, to garnish with olives and leaves of basil.
Il Ristorante “Le Palme”, adagiato nel verde delle colline sorrentine, è una splendida “finestra” sul Golfo di Sorrento e di Napoli. Aperto a pranzo e cena, “Le Palme” è adatto per festeggiare anniversari e matrimoni o semplicemente per trascorrere una giornata, una serata in un'atmosfera luminosa, caliente e rilassante.