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Portobella, Gorgonzola and Pancetta Pizza

1 Min Read
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FM Staff

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)

  1. Stretch dough to 18 to 20 inches.

  2. Distribute half of the cheese on the dough.

  3. Spread the glazed onions and peppers.

  4. Add sliced mushrooms, pancetta and remaining cheese.

  5. Cook in brick oven at 575° until desired crispness is obtained.

About the Author

Food Management Staff

Food Management is a media brand that features trends and best practices, products and solutions that connect deeply with the noncommercial foodservice professional. Four key onsite segments — College & University, K-12, Healthcare, and Business & Industry dining — are the focal points in our coverage. Our audience receives both the big picture information they need as well as segment specific knowledge to run their businesses better.

Food Management pillar features include Best Concepts, Top 50 Contract Management Companies and Innovators of the Year. Food Management is part of the Informa Restaurant & Food Group, which includes Nation’s Restaurant News, Restaurant Hospitality, Food Management and Supermarket News

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