Gaia Iluka
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Launching in Korea
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A modern take on traditional Roman pinsa, known for its light, airy texture and crisp base.
A modern take on traditional Roman pinsa, known for its light, airy texture and crisp base.
Topped with sliced ham and finished with Gaia Iluka extra virgin olive oil.
Bake the pinsa base with tomato sauce and mozzarella until crisp and lightly golden.
Remove from the oven and top with ham and fresh arugula.
Finish with a generous drizzle of olive oil before serving.
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