[A good amount of basil protecting the dough from the tomatoes, hitting on that fresh burrata with truffle. And then when it's all done, you go ahead and just lay on some of that beautiful aged prosciutto. I got to tell you, Chef.]
[A good amount of basil protecting the dough from the tomatoes, hitting on that fresh burrata with truffle. And then when it's all done, you go ahead and just lay on some of that beautiful aged prosciutto. I got to tell you, Chef.]