- 200 g Gorgonzola Dop
- Pizza dough
- 300 g meatballs with sauce from the day before
- basil
- evo oil
- salt
Pizze, Empty Fridge
DIFFICULTY
20 min
Ingredients
Preparation
- Separate the patties from the tomato sauce and set aside.
Oil the pizza pan and spread the dough to the edges. - Drizzle with the tomato sauce and add a drizzle of evo oil, a pinch of salt and the basil leaves
- Bake in a preheated oven at 230° for 20 minutes. Once cooked garnish with the meatballs, Gorgonzola Dop, and fresh basil.
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