Directions

1. In a sauté pan, bring blended oil to temperature then cook long hot pepper until tender seasoning with salt and pepper to taste.
2. Add six dollops of ricotta randomly on hand tossed pizza crust followed by a layer of fontina shred.
3. Rough chop your long hot peppers and equally distribute them onto the pie. Next, add five dollops of fig preserves randomly around the pie.
4. Cook in a 500-degree oven until the crust becomes golden brown and fontina cheese achieves color.
5. Finish your pie with thinly sliced pieces of Italian imported porchetta. Cut pie into 8 slices for service.