Pear with hazelnut and honey pesto, mozzarella, sottocenere, and thyme. Inspired by Pear from the Pizzeria Vetri menu in Philadelphia. Vetri states that its dough ferments for four days, which is why the restaurant's original combines these toppings with a long-aged base.
Ingredients
Preparation
- 1
Slice the pear thinly. Prepare pesto from toasted hazelnuts, honey, and a drizzle of olive oil.
- 2
Stretch out a 230 g portion of dough. Spread 50 g of base on the crust, leaving the rim free.
- 3
Before baking, arrange the prepared toppings: Pear slices 55 g, Sottocenere with truffles 35 g, Mozzarella 45 g.
- 4
Bake at a temperature and time appropriate for the dough and oven, until the base and rim are baked.
- 1
Sprinkle 1 g fresh thyme leaves.
Plan your whole pizza night
Baking more than one pizza? Pandough PizzaPlan ties the night together:
- Pick your Combinations and set the order you'll bake them in.
- Tick off every topping from one combined shopping list.
- On bake day, run your Mise en place to confirm everything's prepped.
- Open the preparation list so you never miss a pizza or a topping.
