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On the Sixth Day of Christmas...

On the Sixth Day of Christmas...


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Celebrating the Twelve Days of Christmas The Daily Meal-style, with a food carol about some of New York City's best dishes.

Mesa Coyoacan’s Chilaquile with Poached Eggs.

Technically, the Twelve Days of Christmas don’t start until Christmas Day, but we’re already in the spirit. To celebrate over the next six days, here’s the carol, ‘The Twelve Days of Christmas’ The Daily Meal-style, featuring some New York City dishes enjoyed over the years that we’d be willing to sing about.

Last time was the showstopper. Next, 'Six Geese a Laying.' Geese laying…eggs. Of course, great New York City egg dishes.

On the sixth day of Christmas, my waiter brought to me clockwise from top left: Mesa Coyoacan’s Chilaquile and Poached Eggs, Wildwood Barbecue's Southside Benedict, SHO Shaun Hergatt’s Slow Poached Egg., Katz’s Hot Pastrami and Scrambled Eggs, Sorella’s Pate de Fegato, and ‘inoteca & Liquori Bar's Truffle Egg Toast.

Six eggs for feasting,
Five on-ion rings!

Chicks from four birds,
Three fried French hens,
Two desserts for two,
And Felidia’s pear ravioli.

Know a great New York City egg dish that should've been featured? Suggest it below!


World Pizza Cup Champion Tony Gemignani









As we move through the holidays this year, it’s becoming clear that a lot of our habits have changed. With all the new restrictions, one thing we’re doing more than ever is cooking at home. It makes perfect sense: many of us have extra time to spare these days, and good food offers sure comfort in uncertain times.

We don’t do a whole lot of recipes here on the blog, but we thought this would be the perfect time. And naturally, Tony just happened to have the ideal recipe on hand for the Christmas season: Pear & Prosciutto di Parma Pizza.

Coit Tower and the Saints Peter and Paul Church beneath a nearly-full moon. | Photo: Joe Bonadio

A nice balance of sweet and savory, and a rare bonus for you home pizzamakers out there, Tony’s original recipe is below. Enjoy, and Happy Holidays!

Pear & Prosciutto di Parma Pizza

  • One 12-13 oz dough ball
  • 7 slices whole milk mozzarella (each slice approx 1 oz)
  • 1 Bartlett pear, thinly sliced
  • 6 Peppadew peppers, quartered
  • 1 oz liquid cane sugar or simple syrup
  • 2 oz goat cheese, pinched in dime size pieces
  • 1/4 cup arugula, lightly packed
  • Shaved parmesan
  • 6 slices of Prosciutto di Parma
  • Salt & pepper
  • EVOO

For making this pizza at home, I prefer to use two baking steels or pizza stones. I place one rack in my oven on the lowest level, and the other one on the second level closest to the top. Place each stone or steel on the racks and preheat your oven to 500º F.

San Francisco’s skies are particularly impressive this time of year. | Photo: Joe Bonadio

In a medium size sauté pan, sauté pears in a small amount of olive oil over medium heat for 2 minutes, continuously stirring or tossing. Add the cane sugar and continue sautéing until the pears are caramelized. Season with a pinch of salt and pepper and set aside.

Shape and stretch your dough into a 12-13 inch circle. Add mozzarella, leaving a 1/4-1/2 inch border from the rim of your pizza. Add the pears evenly over the cheese and place your pizza into the oven on the upper level. Bake for approximately 5 minutes on the top rack, then place your pizza on the lower level for approx. another 5 minutes, or until golden brown. Note: make sure you turn your pizza 180 degrees before placing on the lower level to insure even baking.

Take your pizza out of the oven and cut into 6 slices. Add the prosciutto, peppadews, arugula, goat cheese, and shaved Parmesan, and serve. Enjoy!

Tony’s Pear & Prosciutto di Parma Pizza, fresh from the oven.


World Pizza Cup Champion Tony Gemignani









As we move through the holidays this year, it’s becoming clear that a lot of our habits have changed. With all the new restrictions, one thing we’re doing more than ever is cooking at home. It makes perfect sense: many of us have extra time to spare these days, and good food offers sure comfort in uncertain times.

We don’t do a whole lot of recipes here on the blog, but we thought this would be the perfect time. And naturally, Tony just happened to have the ideal recipe on hand for the Christmas season: Pear & Prosciutto di Parma Pizza.

Coit Tower and the Saints Peter and Paul Church beneath a nearly-full moon. | Photo: Joe Bonadio

A nice balance of sweet and savory, and a rare bonus for you home pizzamakers out there, Tony’s original recipe is below. Enjoy, and Happy Holidays!

Pear & Prosciutto di Parma Pizza

  • One 12-13 oz dough ball
  • 7 slices whole milk mozzarella (each slice approx 1 oz)
  • 1 Bartlett pear, thinly sliced
  • 6 Peppadew peppers, quartered
  • 1 oz liquid cane sugar or simple syrup
  • 2 oz goat cheese, pinched in dime size pieces
  • 1/4 cup arugula, lightly packed
  • Shaved parmesan
  • 6 slices of Prosciutto di Parma
  • Salt & pepper
  • EVOO

For making this pizza at home, I prefer to use two baking steels or pizza stones. I place one rack in my oven on the lowest level, and the other one on the second level closest to the top. Place each stone or steel on the racks and preheat your oven to 500º F.

San Francisco’s skies are particularly impressive this time of year. | Photo: Joe Bonadio

In a medium size sauté pan, sauté pears in a small amount of olive oil over medium heat for 2 minutes, continuously stirring or tossing. Add the cane sugar and continue sautéing until the pears are caramelized. Season with a pinch of salt and pepper and set aside.

Shape and stretch your dough into a 12-13 inch circle. Add mozzarella, leaving a 1/4-1/2 inch border from the rim of your pizza. Add the pears evenly over the cheese and place your pizza into the oven on the upper level. Bake for approximately 5 minutes on the top rack, then place your pizza on the lower level for approx. another 5 minutes, or until golden brown. Note: make sure you turn your pizza 180 degrees before placing on the lower level to insure even baking.

Take your pizza out of the oven and cut into 6 slices. Add the prosciutto, peppadews, arugula, goat cheese, and shaved Parmesan, and serve. Enjoy!

Tony’s Pear & Prosciutto di Parma Pizza, fresh from the oven.


World Pizza Cup Champion Tony Gemignani









As we move through the holidays this year, it’s becoming clear that a lot of our habits have changed. With all the new restrictions, one thing we’re doing more than ever is cooking at home. It makes perfect sense: many of us have extra time to spare these days, and good food offers sure comfort in uncertain times.

We don’t do a whole lot of recipes here on the blog, but we thought this would be the perfect time. And naturally, Tony just happened to have the ideal recipe on hand for the Christmas season: Pear & Prosciutto di Parma Pizza.

Coit Tower and the Saints Peter and Paul Church beneath a nearly-full moon. | Photo: Joe Bonadio

A nice balance of sweet and savory, and a rare bonus for you home pizzamakers out there, Tony’s original recipe is below. Enjoy, and Happy Holidays!

Pear & Prosciutto di Parma Pizza

  • One 12-13 oz dough ball
  • 7 slices whole milk mozzarella (each slice approx 1 oz)
  • 1 Bartlett pear, thinly sliced
  • 6 Peppadew peppers, quartered
  • 1 oz liquid cane sugar or simple syrup
  • 2 oz goat cheese, pinched in dime size pieces
  • 1/4 cup arugula, lightly packed
  • Shaved parmesan
  • 6 slices of Prosciutto di Parma
  • Salt & pepper
  • EVOO

For making this pizza at home, I prefer to use two baking steels or pizza stones. I place one rack in my oven on the lowest level, and the other one on the second level closest to the top. Place each stone or steel on the racks and preheat your oven to 500º F.

San Francisco’s skies are particularly impressive this time of year. | Photo: Joe Bonadio

In a medium size sauté pan, sauté pears in a small amount of olive oil over medium heat for 2 minutes, continuously stirring or tossing. Add the cane sugar and continue sautéing until the pears are caramelized. Season with a pinch of salt and pepper and set aside.

Shape and stretch your dough into a 12-13 inch circle. Add mozzarella, leaving a 1/4-1/2 inch border from the rim of your pizza. Add the pears evenly over the cheese and place your pizza into the oven on the upper level. Bake for approximately 5 minutes on the top rack, then place your pizza on the lower level for approx. another 5 minutes, or until golden brown. Note: make sure you turn your pizza 180 degrees before placing on the lower level to insure even baking.

Take your pizza out of the oven and cut into 6 slices. Add the prosciutto, peppadews, arugula, goat cheese, and shaved Parmesan, and serve. Enjoy!

Tony’s Pear & Prosciutto di Parma Pizza, fresh from the oven.


World Pizza Cup Champion Tony Gemignani









As we move through the holidays this year, it’s becoming clear that a lot of our habits have changed. With all the new restrictions, one thing we’re doing more than ever is cooking at home. It makes perfect sense: many of us have extra time to spare these days, and good food offers sure comfort in uncertain times.

We don’t do a whole lot of recipes here on the blog, but we thought this would be the perfect time. And naturally, Tony just happened to have the ideal recipe on hand for the Christmas season: Pear & Prosciutto di Parma Pizza.

Coit Tower and the Saints Peter and Paul Church beneath a nearly-full moon. | Photo: Joe Bonadio

A nice balance of sweet and savory, and a rare bonus for you home pizzamakers out there, Tony’s original recipe is below. Enjoy, and Happy Holidays!

Pear & Prosciutto di Parma Pizza

  • One 12-13 oz dough ball
  • 7 slices whole milk mozzarella (each slice approx 1 oz)
  • 1 Bartlett pear, thinly sliced
  • 6 Peppadew peppers, quartered
  • 1 oz liquid cane sugar or simple syrup
  • 2 oz goat cheese, pinched in dime size pieces
  • 1/4 cup arugula, lightly packed
  • Shaved parmesan
  • 6 slices of Prosciutto di Parma
  • Salt & pepper
  • EVOO

For making this pizza at home, I prefer to use two baking steels or pizza stones. I place one rack in my oven on the lowest level, and the other one on the second level closest to the top. Place each stone or steel on the racks and preheat your oven to 500º F.

San Francisco’s skies are particularly impressive this time of year. | Photo: Joe Bonadio

In a medium size sauté pan, sauté pears in a small amount of olive oil over medium heat for 2 minutes, continuously stirring or tossing. Add the cane sugar and continue sautéing until the pears are caramelized. Season with a pinch of salt and pepper and set aside.

Shape and stretch your dough into a 12-13 inch circle. Add mozzarella, leaving a 1/4-1/2 inch border from the rim of your pizza. Add the pears evenly over the cheese and place your pizza into the oven on the upper level. Bake for approximately 5 minutes on the top rack, then place your pizza on the lower level for approx. another 5 minutes, or until golden brown. Note: make sure you turn your pizza 180 degrees before placing on the lower level to insure even baking.

Take your pizza out of the oven and cut into 6 slices. Add the prosciutto, peppadews, arugula, goat cheese, and shaved Parmesan, and serve. Enjoy!

Tony’s Pear & Prosciutto di Parma Pizza, fresh from the oven.


World Pizza Cup Champion Tony Gemignani









As we move through the holidays this year, it’s becoming clear that a lot of our habits have changed. With all the new restrictions, one thing we’re doing more than ever is cooking at home. It makes perfect sense: many of us have extra time to spare these days, and good food offers sure comfort in uncertain times.

We don’t do a whole lot of recipes here on the blog, but we thought this would be the perfect time. And naturally, Tony just happened to have the ideal recipe on hand for the Christmas season: Pear & Prosciutto di Parma Pizza.

Coit Tower and the Saints Peter and Paul Church beneath a nearly-full moon. | Photo: Joe Bonadio

A nice balance of sweet and savory, and a rare bonus for you home pizzamakers out there, Tony’s original recipe is below. Enjoy, and Happy Holidays!

Pear & Prosciutto di Parma Pizza

  • One 12-13 oz dough ball
  • 7 slices whole milk mozzarella (each slice approx 1 oz)
  • 1 Bartlett pear, thinly sliced
  • 6 Peppadew peppers, quartered
  • 1 oz liquid cane sugar or simple syrup
  • 2 oz goat cheese, pinched in dime size pieces
  • 1/4 cup arugula, lightly packed
  • Shaved parmesan
  • 6 slices of Prosciutto di Parma
  • Salt & pepper
  • EVOO

For making this pizza at home, I prefer to use two baking steels or pizza stones. I place one rack in my oven on the lowest level, and the other one on the second level closest to the top. Place each stone or steel on the racks and preheat your oven to 500º F.

San Francisco’s skies are particularly impressive this time of year. | Photo: Joe Bonadio

In a medium size sauté pan, sauté pears in a small amount of olive oil over medium heat for 2 minutes, continuously stirring or tossing. Add the cane sugar and continue sautéing until the pears are caramelized. Season with a pinch of salt and pepper and set aside.

Shape and stretch your dough into a 12-13 inch circle. Add mozzarella, leaving a 1/4-1/2 inch border from the rim of your pizza. Add the pears evenly over the cheese and place your pizza into the oven on the upper level. Bake for approximately 5 minutes on the top rack, then place your pizza on the lower level for approx. another 5 minutes, or until golden brown. Note: make sure you turn your pizza 180 degrees before placing on the lower level to insure even baking.

Take your pizza out of the oven and cut into 6 slices. Add the prosciutto, peppadews, arugula, goat cheese, and shaved Parmesan, and serve. Enjoy!

Tony’s Pear & Prosciutto di Parma Pizza, fresh from the oven.


World Pizza Cup Champion Tony Gemignani









As we move through the holidays this year, it’s becoming clear that a lot of our habits have changed. With all the new restrictions, one thing we’re doing more than ever is cooking at home. It makes perfect sense: many of us have extra time to spare these days, and good food offers sure comfort in uncertain times.

We don’t do a whole lot of recipes here on the blog, but we thought this would be the perfect time. And naturally, Tony just happened to have the ideal recipe on hand for the Christmas season: Pear & Prosciutto di Parma Pizza.

Coit Tower and the Saints Peter and Paul Church beneath a nearly-full moon. | Photo: Joe Bonadio

A nice balance of sweet and savory, and a rare bonus for you home pizzamakers out there, Tony’s original recipe is below. Enjoy, and Happy Holidays!

Pear & Prosciutto di Parma Pizza

  • One 12-13 oz dough ball
  • 7 slices whole milk mozzarella (each slice approx 1 oz)
  • 1 Bartlett pear, thinly sliced
  • 6 Peppadew peppers, quartered
  • 1 oz liquid cane sugar or simple syrup
  • 2 oz goat cheese, pinched in dime size pieces
  • 1/4 cup arugula, lightly packed
  • Shaved parmesan
  • 6 slices of Prosciutto di Parma
  • Salt & pepper
  • EVOO

For making this pizza at home, I prefer to use two baking steels or pizza stones. I place one rack in my oven on the lowest level, and the other one on the second level closest to the top. Place each stone or steel on the racks and preheat your oven to 500º F.

San Francisco’s skies are particularly impressive this time of year. | Photo: Joe Bonadio

In a medium size sauté pan, sauté pears in a small amount of olive oil over medium heat for 2 minutes, continuously stirring or tossing. Add the cane sugar and continue sautéing until the pears are caramelized. Season with a pinch of salt and pepper and set aside.

Shape and stretch your dough into a 12-13 inch circle. Add mozzarella, leaving a 1/4-1/2 inch border from the rim of your pizza. Add the pears evenly over the cheese and place your pizza into the oven on the upper level. Bake for approximately 5 minutes on the top rack, then place your pizza on the lower level for approx. another 5 minutes, or until golden brown. Note: make sure you turn your pizza 180 degrees before placing on the lower level to insure even baking.

Take your pizza out of the oven and cut into 6 slices. Add the prosciutto, peppadews, arugula, goat cheese, and shaved Parmesan, and serve. Enjoy!

Tony’s Pear & Prosciutto di Parma Pizza, fresh from the oven.


World Pizza Cup Champion Tony Gemignani









As we move through the holidays this year, it’s becoming clear that a lot of our habits have changed. With all the new restrictions, one thing we’re doing more than ever is cooking at home. It makes perfect sense: many of us have extra time to spare these days, and good food offers sure comfort in uncertain times.

We don’t do a whole lot of recipes here on the blog, but we thought this would be the perfect time. And naturally, Tony just happened to have the ideal recipe on hand for the Christmas season: Pear & Prosciutto di Parma Pizza.

Coit Tower and the Saints Peter and Paul Church beneath a nearly-full moon. | Photo: Joe Bonadio

A nice balance of sweet and savory, and a rare bonus for you home pizzamakers out there, Tony’s original recipe is below. Enjoy, and Happy Holidays!

Pear & Prosciutto di Parma Pizza

  • One 12-13 oz dough ball
  • 7 slices whole milk mozzarella (each slice approx 1 oz)
  • 1 Bartlett pear, thinly sliced
  • 6 Peppadew peppers, quartered
  • 1 oz liquid cane sugar or simple syrup
  • 2 oz goat cheese, pinched in dime size pieces
  • 1/4 cup arugula, lightly packed
  • Shaved parmesan
  • 6 slices of Prosciutto di Parma
  • Salt & pepper
  • EVOO

For making this pizza at home, I prefer to use two baking steels or pizza stones. I place one rack in my oven on the lowest level, and the other one on the second level closest to the top. Place each stone or steel on the racks and preheat your oven to 500º F.

San Francisco’s skies are particularly impressive this time of year. | Photo: Joe Bonadio

In a medium size sauté pan, sauté pears in a small amount of olive oil over medium heat for 2 minutes, continuously stirring or tossing. Add the cane sugar and continue sautéing until the pears are caramelized. Season with a pinch of salt and pepper and set aside.

Shape and stretch your dough into a 12-13 inch circle. Add mozzarella, leaving a 1/4-1/2 inch border from the rim of your pizza. Add the pears evenly over the cheese and place your pizza into the oven on the upper level. Bake for approximately 5 minutes on the top rack, then place your pizza on the lower level for approx. another 5 minutes, or until golden brown. Note: make sure you turn your pizza 180 degrees before placing on the lower level to insure even baking.

Take your pizza out of the oven and cut into 6 slices. Add the prosciutto, peppadews, arugula, goat cheese, and shaved Parmesan, and serve. Enjoy!

Tony’s Pear & Prosciutto di Parma Pizza, fresh from the oven.


World Pizza Cup Champion Tony Gemignani









As we move through the holidays this year, it’s becoming clear that a lot of our habits have changed. With all the new restrictions, one thing we’re doing more than ever is cooking at home. It makes perfect sense: many of us have extra time to spare these days, and good food offers sure comfort in uncertain times.

We don’t do a whole lot of recipes here on the blog, but we thought this would be the perfect time. And naturally, Tony just happened to have the ideal recipe on hand for the Christmas season: Pear & Prosciutto di Parma Pizza.

Coit Tower and the Saints Peter and Paul Church beneath a nearly-full moon. | Photo: Joe Bonadio

A nice balance of sweet and savory, and a rare bonus for you home pizzamakers out there, Tony’s original recipe is below. Enjoy, and Happy Holidays!

Pear & Prosciutto di Parma Pizza

  • One 12-13 oz dough ball
  • 7 slices whole milk mozzarella (each slice approx 1 oz)
  • 1 Bartlett pear, thinly sliced
  • 6 Peppadew peppers, quartered
  • 1 oz liquid cane sugar or simple syrup
  • 2 oz goat cheese, pinched in dime size pieces
  • 1/4 cup arugula, lightly packed
  • Shaved parmesan
  • 6 slices of Prosciutto di Parma
  • Salt & pepper
  • EVOO

For making this pizza at home, I prefer to use two baking steels or pizza stones. I place one rack in my oven on the lowest level, and the other one on the second level closest to the top. Place each stone or steel on the racks and preheat your oven to 500º F.

San Francisco’s skies are particularly impressive this time of year. | Photo: Joe Bonadio

In a medium size sauté pan, sauté pears in a small amount of olive oil over medium heat for 2 minutes, continuously stirring or tossing. Add the cane sugar and continue sautéing until the pears are caramelized. Season with a pinch of salt and pepper and set aside.

Shape and stretch your dough into a 12-13 inch circle. Add mozzarella, leaving a 1/4-1/2 inch border from the rim of your pizza. Add the pears evenly over the cheese and place your pizza into the oven on the upper level. Bake for approximately 5 minutes on the top rack, then place your pizza on the lower level for approx. another 5 minutes, or until golden brown. Note: make sure you turn your pizza 180 degrees before placing on the lower level to insure even baking.

Take your pizza out of the oven and cut into 6 slices. Add the prosciutto, peppadews, arugula, goat cheese, and shaved Parmesan, and serve. Enjoy!

Tony’s Pear & Prosciutto di Parma Pizza, fresh from the oven.


World Pizza Cup Champion Tony Gemignani









As we move through the holidays this year, it’s becoming clear that a lot of our habits have changed. With all the new restrictions, one thing we’re doing more than ever is cooking at home. It makes perfect sense: many of us have extra time to spare these days, and good food offers sure comfort in uncertain times.

We don’t do a whole lot of recipes here on the blog, but we thought this would be the perfect time. And naturally, Tony just happened to have the ideal recipe on hand for the Christmas season: Pear & Prosciutto di Parma Pizza.

Coit Tower and the Saints Peter and Paul Church beneath a nearly-full moon. | Photo: Joe Bonadio

A nice balance of sweet and savory, and a rare bonus for you home pizzamakers out there, Tony’s original recipe is below. Enjoy, and Happy Holidays!

Pear & Prosciutto di Parma Pizza

  • One 12-13 oz dough ball
  • 7 slices whole milk mozzarella (each slice approx 1 oz)
  • 1 Bartlett pear, thinly sliced
  • 6 Peppadew peppers, quartered
  • 1 oz liquid cane sugar or simple syrup
  • 2 oz goat cheese, pinched in dime size pieces
  • 1/4 cup arugula, lightly packed
  • Shaved parmesan
  • 6 slices of Prosciutto di Parma
  • Salt & pepper
  • EVOO

For making this pizza at home, I prefer to use two baking steels or pizza stones. I place one rack in my oven on the lowest level, and the other one on the second level closest to the top. Place each stone or steel on the racks and preheat your oven to 500º F.

San Francisco’s skies are particularly impressive this time of year. | Photo: Joe Bonadio

In a medium size sauté pan, sauté pears in a small amount of olive oil over medium heat for 2 minutes, continuously stirring or tossing. Add the cane sugar and continue sautéing until the pears are caramelized. Season with a pinch of salt and pepper and set aside.

Shape and stretch your dough into a 12-13 inch circle. Add mozzarella, leaving a 1/4-1/2 inch border from the rim of your pizza. Add the pears evenly over the cheese and place your pizza into the oven on the upper level. Bake for approximately 5 minutes on the top rack, then place your pizza on the lower level for approx. another 5 minutes, or until golden brown. Note: make sure you turn your pizza 180 degrees before placing on the lower level to insure even baking.

Take your pizza out of the oven and cut into 6 slices. Add the prosciutto, peppadews, arugula, goat cheese, and shaved Parmesan, and serve. Enjoy!

Tony’s Pear & Prosciutto di Parma Pizza, fresh from the oven.


World Pizza Cup Champion Tony Gemignani









As we move through the holidays this year, it’s becoming clear that a lot of our habits have changed. With all the new restrictions, one thing we’re doing more than ever is cooking at home. It makes perfect sense: many of us have extra time to spare these days, and good food offers sure comfort in uncertain times.

We don’t do a whole lot of recipes here on the blog, but we thought this would be the perfect time. And naturally, Tony just happened to have the ideal recipe on hand for the Christmas season: Pear & Prosciutto di Parma Pizza.

Coit Tower and the Saints Peter and Paul Church beneath a nearly-full moon. | Photo: Joe Bonadio

A nice balance of sweet and savory, and a rare bonus for you home pizzamakers out there, Tony’s original recipe is below. Enjoy, and Happy Holidays!

Pear & Prosciutto di Parma Pizza

  • One 12-13 oz dough ball
  • 7 slices whole milk mozzarella (each slice approx 1 oz)
  • 1 Bartlett pear, thinly sliced
  • 6 Peppadew peppers, quartered
  • 1 oz liquid cane sugar or simple syrup
  • 2 oz goat cheese, pinched in dime size pieces
  • 1/4 cup arugula, lightly packed
  • Shaved parmesan
  • 6 slices of Prosciutto di Parma
  • Salt & pepper
  • EVOO

For making this pizza at home, I prefer to use two baking steels or pizza stones. I place one rack in my oven on the lowest level, and the other one on the second level closest to the top. Place each stone or steel on the racks and preheat your oven to 500º F.

San Francisco’s skies are particularly impressive this time of year. | Photo: Joe Bonadio

In a medium size sauté pan, sauté pears in a small amount of olive oil over medium heat for 2 minutes, continuously stirring or tossing. Add the cane sugar and continue sautéing until the pears are caramelized. Season with a pinch of salt and pepper and set aside.

Shape and stretch your dough into a 12-13 inch circle. Add mozzarella, leaving a 1/4-1/2 inch border from the rim of your pizza. Add the pears evenly over the cheese and place your pizza into the oven on the upper level. Bake for approximately 5 minutes on the top rack, then place your pizza on the lower level for approx. another 5 minutes, or until golden brown. Note: make sure you turn your pizza 180 degrees before placing on the lower level to insure even baking.

Take your pizza out of the oven and cut into 6 slices. Add the prosciutto, peppadews, arugula, goat cheese, and shaved Parmesan, and serve. Enjoy!

Tony’s Pear & Prosciutto di Parma Pizza, fresh from the oven.


Watch the video: On The Sixth Day Of Christmas (June 2022).


Comments:

  1. Ayrwode

    I'll see what it is and what they eat with it

  2. Alhrik

    It's a pity that I can't speak now - I'm late for the meeting. I will be back - I will definitely express my opinion on this issue.

  3. Narg

    IN! Hooligans are divorced, they've got a mess of spam here)))



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