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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
Products used: Fumella® Smoked Mozzarella

Ingredients

Directions

Ingredients

Pizza Affumicata Yield: One 12" Pizza
  • 19 oz. Pizza dough ball, slacked
  • 5 oz. Grande Fumella Smoked Mozzarella
  • 2 oz. Tomato, roasted
  • 1 oz. Sunchoke, confit
  • 2 oz. Grande Ovoline Fresh Mozzarella, cubed
  • 1 1/2 oz. Speck, thinly sliced
  • Balsamic reduction, to drizzle

Directions

Pizza Affumicata
  1. Stretch pizza dough to 12” round.
  2. Top with 5 oz. Grande Fumella, 2 oz. roasted tomato, 1 oz. sunchoke and 2 oz. Grande Ovoline.
  3. Bake at 650-700oF for 2 to 2 1/2 minutes.
  4. Remove pizza from oven, cut into slices and garnish with 1 1/2 oz. sliced speck and drizzle balsamic reduction to finish.