Cal Italia
We used to have this pizza once a week at Pyzanos restaurant when it was near us. We love it so much we found Tony’s recipe and decided to recreate the pizza at our house 😍
Cal Italia
We used to have this pizza once a week at Pyzanos restaurant when it was near us. We love it so much we found Tony’s recipe and decided to recreate the pizza at our house 😍
Cooking Instructions
- 1
Preheat the oven to 500 F for one hour.
- 2
Keep the unwrapped pizza dough at room temperature for at least 1 hour prior to rolling.
- 3
Make the reduction balsamic vinegar. Heat the balsamic vinegar in a small pan, medium heat. Once the steam is rising, reduce heat to low and simmer. Don’t let it bubble. Reduce it to 25% of original volume.
- 4
Mix the ingredients of ☆ as the dusting powder. Place it on the work space and also sprinkle on top of the dough. Roll out the dough to a pie crust. Make it thin (especially in the center). Then poke holes with fork in the dough crust.
- 5
Spread the ingredients of ● and bake for 7 minutes.
- 6
Add Gorgonzola cheese and bake for another 4 minutes.
- 7
Take pizza out of the oven. Spread the ingredients of ◉. Make sure to spread the fig jam evenly all over. Cover with prosciutto ham and the basaltic reduction and enjoy❤️
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