INGREDIENTS:12 cups pears, cored and sliced 3/4 cup olive oil to taste, salt to dust, cornmeal 12 pizza dough balls, 16 oz. 6 cups onions, caramelized 32 Pollio™ Fresh Mozzarella, Bocconcino, quartered 3 cups Gorgonzola, crumbled 3/4 cup pine nuts, toasted DIRECTIONS:To caramelize the pears, saute in oil until soft; season with salt to taste. Hold in refrigerator until needed. To assemble each pizza, dust pizza paddle with cornmeal and roll 16-oz. pizza dough into 12 inch diameter. Layer 6 ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.