To prepare Sacla Italia Black Truffle Pesto, combine black truffle pesto and olive oil.
To prepare Black Sesame Frico, preheat oven to 550°F. Arrange Dry Jack/Parmesan cheese on a lined baking sheet and sprinkle with sesame seeds. Bake 2 minutes or until cheese is lightly browned with crisp set edges throughout. Remove from oven and cool. Use spatula to gently peel Frico from liner.
To prepare Aged White Shoyu Ponzu, combine soy sauce, blood orange juice and peel, tangerine juice and peel, lemon juice and peel, kombu, and garlic (can be made in advance to develop more flavor). When ready to assemble pizza, strain and transfer to atomizer.
To prepare Pizza and Garnishes, preheat oven to 550-600°F. Stretch dough to an 8-10” round and place on lightly floured pizza peel. Brush edge lightly with olive oil. Top with scamorza and fresh Mozzarella cheeses and bake 6-8 minutes, rotating as needed for even browning. Remove pizza from oven to cooling rack 30-45 seconds. Transfer to cutting board and cut into 6 slices. Use spoon to break into and mix up burrata cheese, then spoon burrata over pizza. Spoon Sacla Italia Black Truffle Pesto on top. Break Black Sesame Frico into small pieces and scatter over pizza. Top with radish sprouts and a few pumps of Aged White Shoyu Ponzu.
Recipe courtesy of Chef Chris Decker, Metro Pizza, Las Vegas, Nev.
Real Californian Category Finalist, Real California Pizza Contest, 2022