Breakfast Pizzetta

Breakfast Pizzetta

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 BelGio

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TAGS: Food & Drink