- 1 pkg(s) Carando Spicy Sicilian Meatballs1 pkg(s)
- 1 cup(s) “00” flour1 cup(s)
- 1 cup(s) All-purpose flour (plus extra for dusting)1 cup(s)
- 3/4 Tsp. Dry active yeast3/4 Tsp.
- 1 cup(s) Water, lukewarm1 cup(s)
- 1 Tsp. Olive oil (plus extra for coating, and sautéing)1 Tsp.
- 1 Tsp. Salt1 Tsp.
- 1 whole Ripe bartlett pear, sliced1 whole
- 1 whole Small fennel bulb1 whole
- 1/2 lb. Gorgonzola, crumbled1/2 lb.
- 1 lb. Fontina, shredded1 lb.
- 2 Tbsp. Fresh mint, chopped2 Tbsp.
Pizza Dough: Combine the flours and salt in a large mixing bowl. Stir together the water, oil, and yeast. Add the liquid to the dry ingredients and mix together until combined. Let the dough rest for 15 minutes, then knead for 3-4 minutes. Divide the dough into 2 balls, coat lightly in olive oil, place in bowls covered with a damp dishtowel, and allow to rise 3-4 hours or until doubled in size.
To assemble: Heat a heavy sauté pan over medium high heat, crumble the meatballs into it, and cook, stirring, until just cooked through. Preheat oven to 450°F.
Drain the cooked meatballs on paper towels and allow to cool. Press each dough out on a 12-inch non-stick pizza pan. Cover each crust with ½ of the fontina, then half the pears, half the fennel, and half the gorgonzola. Bake for 6-10 minutes, rotating the pizzas halfway through, until cheese is melted, and just beginning to brown.
Remove from oven, top each with half of the mint, cut, and serve.