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.