PIZZA QUATTRO FORMAGGI, PEAR, HONEY AND WALNUT
Cost
Difficulty
Hot
Ingredients
For 4 portions
550g Focaccia Romana
90g Fontina cheese
90g Brie
90g Smoked scamorza cheese
90g Gorgonzola
45g Parmesan
300g Pears thin slices
Icing sugar
50g Walnut kernels
10g Thyme
20g Honey
Associated Product
Recipe
Savor the perfect union of flavors in our pizza, artfully presented on our signature Focaccia Romana.
Crafted in under 20 minutes, it's a stellar choice for appetizers in bars and restaurants, as it can be easily divided into 4, 6 or even 8 shareable slices.
Boost your menu with this symphony of taste, capturing the essence of fine Italian dining while encouraging convivial sharing moments.
Preparation : 5 minutes
Take the Focaccia Romana out of the freezer and grease it with an emulsion of oil and water with the help of a kitchen brush.
Then, bake in a ventilated oven at 210°C for 3mn.
Once cooked, let the focaccia cool for about five minutes, then cut it lengthwise and divide it into four equal parts.
With the help of a mandoline, slice the pears into sheets 4 mm thick. Place half of them on a baking tray with baking paper, then sprinkle them with icing sugar and a few sprigs of thyme. Put it in the oven and bake at 80° for about 2 hours.
Set aside the other half of the pears, in a container with some water and lemon.
In the meanwhile, cut the fontina, brie and scamorza cheese into cubes of 0.6 cm per side.
Then, take the Focaccia Romana out of the freezer, and spread on it the cheese cubes, with Gorgonzola flakes, grated Parmesan cheese and the slices of raw pears.
Bake at 230 degrees in a preheated oven to melt all the cheeses, for about 5 minutes.
Then, bake in a ventilated oven at 210°C for 3mn.
Once cooked, let the focaccia cool for about five minutes, then cut it lengthwise and divide it into four equal parts.
With the help of a mandoline, slice the pears into sheets 4 mm thick. Place half of them on a baking tray with baking paper, then sprinkle them with icing sugar and a few sprigs of thyme. Put it in the oven and bake at 80° for about 2 hours.
Set aside the other half of the pears, in a container with some water and lemon.
In the meanwhile, cut the fontina, brie and scamorza cheese into cubes of 0.6 cm per side.
Then, take the Focaccia Romana out of the freezer, and spread on it the cheese cubes, with Gorgonzola flakes, grated Parmesan cheese and the slices of raw pears.
Bake at 230 degrees in a preheated oven to melt all the cheeses, for about 5 minutes.
Dressing : 15 minutes
Arrange the focaccia on a chopping board and finish by adding the dried pears flakes, walnut kernels, honey and thyme.
Divide the focaccia into 4 slices and serve.
Divide the focaccia into 4 slices and serve.