Pizza recipe features guanciale, pear, apple mostarda, radicchio, arugula and balsamic
The Tezza pizza before the finishing ingredients have been applied. Photo by: Chris Decker
Is everyone feeling the best season of the year!?! If not, this recipe will get you there. This pizza is my take on pork and apples, with a twist. I used guanciale because I love the flavor, dare I say, more than American bacon. Also, I have added a little extra crunch with the addition of some beautiful, in-season pear that I cut using a slicer. I made a small incision from the center and cut down to fold the slices and make this little “cup” that holds some beautiful apple mostarda. The mostarda may be a little hard to find – my pantry is packed with a bunch of fun stuff. This one is from my friends at The Cheese Store of Beverly Hills. For this pizza, I added a little charred radicchio and fresh arugala for color and flavor. Add that all up, and you have a beautiful fall pizza.
- 1 ounce smoked mozzarella
- 3 ounces thinly sliced guanciale
- 6-8 thin slices of pear
- Apple mostarda
- ¼ head of radicchio (grilled)
- ½ ounce arugala
- 1 ounce roasted hazelnut
- Drizzle of really good balsamic
- Stretch pizza dough to desired size.
- Top with fontina and smoked mozzarella.
- Place 6-8 slices of guanciale on top and slide the pizza into a 550 F oven for 8-10 minutes.
- When the pizza is finished baking, top it with radicchio and arugala, pear and hazelnut.
- Spoon the mostarda over the top and finish with a really good olive oil.
CHRIS DECKER is co-founder of Truly Pizza.
