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For 1 Pide
Roll pide dough out as directed. Line middle of the dough with sliced provolone cheese, ensuring to leave a 1.5” gap between the filling and the edges around the dough. Then layer with ricotta. Sprinkle with grated parmigiano reggiano. Fold as directed and cook in the Cru until golden brown.
Once out of the oven, drizzle balsamic vinegar on top of cheese layer.