Yield: 1 pie, 8 slices 24 oz. pizza dough ball 10 oz. Gorgonzola cheese 6 oz. balsamic glazed onions 6 oz. roasted red peppers (jullienned) 6 oz. sautèed pancetta 4 medium seasoned and grilled Portobella mushroom caps (sliced on bias) Stretch dough to 18 to 20 inches. Distribute half of the cheese on the dough. Spread the glazed onions and peppers. Add sliced mushrooms, pancetta and remaining cheese. Cook in brick oven at 575° until desired crispness is obtained.

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