Pizza Affumicata
Sunchokes, also known as Jerusalem artichokes, are on the rise, projected to grow another 50% across all independent casual dining Italian and QSR pizzeria menus in the next four years.* With Grande Fumella’s perfect hint of smoke, and a drizzle of balsamic, this pizza offers customers an exciting new dish they’ll simply have to order. *Datassential Haiku 2021
Course: Pizzas
Yield: One 12" Pizza
Ingredients
- 19 oz. Pizza dough ball, slacked
- 5 oz. Grande Fumella Smoked Mozzarella
- 2 oz. Tomato's, roasted
- 1 oz. Sunchokes, confit
- 2 oz. Grande Ovoline Fresh Mozzarella, cubed
- 1 1⁄2 oz. Speck, thinly sliced
- Balsamic reduction, to drizzle
Directions
- Stretch pizza dough to 12” round.
- Top with 5 oz. Grande Fumella, 2 oz. roasted tomatoes, 1 oz. sunchokes and 2 oz. Grande Ovoline.
- Bake at 650-700oF for 2 to 2 1/2 minutes.
- Remove pizza from oven, cut into slices and garnish with 1 1/2 oz. sliced speck and drizzle balsamic reduction to finish.
