Tony Gemignani, pizza master and restaurateur
Growing up on a farm in Fremont, California, we had a persimmon tree bigger than our house.
My mom always made persimmon cookies during the holidays. My wife now makes the same cookies. About 20 years ago a customer gave me a bag of persimmons. A day or two later my mom gave me a lug of them. I didn’t know what to do with so many persimmons, so I thought of a pizza.
Over the years I have had different recipes. Fuyu persimmons are easier to work with if you decided to put them on sliced. If you wanted to make a purée or spread, the Hachiyas work best when ripe. Here is one version using Fuyus. It’s a spectacular seasonal pizza. It’s delicious and the colors are so vibrant. Enjoy.
(This recipe can also be used in a gas or electric oven)
- 1 dough ball that makes a 12-inch pizza
- 6 slices whole milk sliced or dry mozzarella (approximately 1-ounce slices)
- 2 ripe but slightly firm Fuyu persimmons
- 6 persimmons thinly sliced (best sliced on an electric slicer)
- 1 persimmon peeled and puréed in a mixer
- 3 ounces goat cheese
- 2 ounces smoked pancetta, partially cooked pieces
- Maldon or kosher salt flakes
- ½ green onion, trimmed and sliced
- 2 ounces Gorgonzola, optional
- 12 pieces candied pecans, optional
- Blend the puréed persimmon with goat cheese and place it into a pastry bag.
- Shape and stretch the dough into a 12-inch circle.
- Evenly place the cheese, leaving a ¼-inch border.
- Place your pizza into the oven. When it is cooked 80 percent, take the pizza out of the oven.
- Place the persimmons and pancetta on the pizza and continue to cook.
- When it is finished cooking, cut into desired pieces.
- Add the salt, green onions, and dollops of the goat cheese persimmon blend.
- You can also finish with candied pecans and Gorgonzola.
