On Deck: Thankful and Grateful Pizza
Author: 
 
Makes three 10-inch pizzas
Ingredients
  • 12 ounces smoked mozzarella (or cheddar blend)
  • 2 firm apples (I prefer Cameo or Jazz)
  • 8 ounces diced pancetta
  • Micro arugula
  • 4 ounces toasted walnuts
  • 3 ounces Gorgonzola
  • 1 cup ricotta
  • 1 tablespoon butter
  • 1 tablespoon bourbon
  • 1 tablespoon brown sugar
  • ¼ lemon
Instructions
  1. Peel, core and dice apples into roughly ½ inch dice. Set aside.
  2. In a small pan, combine 2 tablespoons water, 1 tablespoon butter and 1 tablespoon bourbon. Bring to a boil.
  3. Add diced apples and 1 tablespoon of brown sugar and cook on low for 10 minutes or until the apples begin to soften and the liquid cooks off.
  4. Turn heat off and squeeze ¼ of a lemon on apples to keep them fresh and bright. Set aside to cool.
  5. For the pancetta: heat a pan over medium heat, add the pancetta and cook for 4-5 minutes until the pancetta starts to brown.
  6. Remove from pan and add to a paper towel lined plate to remove excess fat.
  7. For the Gorgonzola mixture: Take 3 ounces of Gorgonzola crumbles and add to 1 cup of ricotta. Blend in food processor until smooth and fully incorporated.
  8. Add the mixture to a pastry bag and refrigerate to harden up a little.
  9. Add 3 ounces of whole walnuts to a sheet tray and roast in pizza oven for 2-3 minutes or until they start to brown and you can smell them roasting. Let cool and break into small pieces.
  10. To make the pizza: Stretch pizza dough to desired shape and size and place on a floured peel.
  11. Top with smoked mozzarella, ⅓ of the apple mixture, ⅓ of the pancetta and cook in a 550 F oven for 8-10 minutes.
  12. When pizza is finished cooking, remove from oven and let cool.
  13. Cut into six slices and squeeze pea-sized amounts of the Gorgonzola mixture evenly around the pizza.
  14. Sprinkle on the toasted walnuts and then top with the micro arugula.
Recipe by Pizza Today at https://pizzatoday.com/recipes/pizzas/on-deck-thankful-and-grateful-pizza