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 ...
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