For the Strawberry-Peach Infused Balsamic Reduction: In a mason jar, combine the vinegar, strawberries, and peaches. Set aside overnight. Strain the mixture into a small saucepan and cook over low heat until reduced by half, about 8 minutes. Set aside to cool before using.
For the Infused Ricotta: In the bowl of a food processor, combine the ricotta, pesto, and Strawberry-Peach Infused Balsamic Reduction to taste. Pulse until whipped.
For the Calabrian Sausage: Thoroughly mix the sausage and Calabrian peppers. Cover and refrigerate overnight before using.
For the Frico: In a skillet over medium-low heat, arrange the hard grating cheese in a thin, even layer. Cook until crisp and lightly golden around the edges. Remove the frico from the skillet and set aside to cool. Once cooled, break into small pieces.
To finish the Pizza and Garnish: Preheat oven to 550°F.
Stretch the dough into a 14-inch round. Top with pizza sauce, mozzarella, pepperoni, and Calabrian sausage pinched into dime-sized pieces.
Bake until golden brown, 8–10 minutes.
Transfer the pizza to a cooling rack and let rest for 3–4 minutes. Cut into slices, then pipe on about half of the infused ricotta. Finish with 1 oz. Strawberry-Peach Infused Balsamic Reduction, crumbled hard grating cheese, frico, and basil.
Ingredients
1 cup white balsamic vinegar
1/2 cup freeze-dried strawberries
1/4 cup freeze-dried peaches
8 oz. Real California® Ricotta cheese
2 tbsp. pesto
4 oz. New York Style Sausage Company bulk mild Italian sausage
2 tsp. Calabrian peppers, drained and finely chopped
1 oz. Real California® hard grating cheese, grated
1 15 oz. pizza dough
5 oz. pizza sauce
8 oz. Real California® Mozzarella cheese, shredded
4 oz. Swiss American Sausage Company cupping pepperoni
1/2 oz. Real California® hard grating cheese, chopped, then crumbled
