From: Alison Awerbach, Abigail Kirsch Culinary Productions, New York City. Yield: 8 servings. ½ cup small-dice pancetta or bacon ¾ cup small-dice red onion ½ cup small-dice dried fig ½ cup balsamic vinegar ½ cup cranberry juice 4 6”-7” housemade pizza dough circles or par baked pizza shells ¾ cup BelGioioso Ricotta con Latte®, seasoned with salt and pepper 1 cup shredded BelGioioso Fontina ¼ cup BelGioioso Grated Parmesan 2 tsp. finely chopped fresh sage to taste, freshly ground ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.