Portobella, Gorgonzola and Pancetta Pizza

Portobella, Gorgonzola and Pancetta Pizza

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.

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