Cherry, Cherry Baby
The slightly sweet, earthy, and creamy gorgonzola is a perfect match for those tart dried Bing cherries. The prosciutto adds a salty note, while the honey amps up the sweetness of the aforementioned ingredients.
Get the recipe here
To begin, spread the small, torn up chunks of mozzarella over the surface of the pizza dough. Hit the entire surface with the milky, cheesy good stuff.
Cherries and Gorgonzola
Now evenly scatter a very small handful of dried Bing cherries over the pie. You don't want to overwhelm the pie with cherries—we're not making trail mix here.
Next, take your wedge of gorgonzola and start crumbling it, placing medium-sized chunks of cheese over the dough's surface.
Straight from Napoli
Wait just a second. Let's talk about this oven. Paulie Gee had the wood-fired oven custom-built in Naples to look like the outdoor oven he built himself in his backyard in New Jersey. Paulie says, "The oven that I had at home was a Volkswagon, but I like Ferraris." This oven is most definitely a Ferrari.
Cooked to Pizza Perfection
The pie gets pulled out of the 800 degree pizza oven after a mere 82 seconds. This is the only time this pizza is going to cook, so Bryan is looking for melted cheese, a puffy crust, and even blistering of the dough. We suggest you cook your pie at the highest temperature your oven can reach. If you're using a pizza stone, you'll want it to be in the oven during the pre-heat. Cook the pizza until the crust is crisp and bubbly and the cheese has melted.
Next Up, Prosciutto
After the pizza has come out of the oven, arrange approximately five slices of prosciutto over the pizza. Lay the prosciutto down gently, with finesse. The heat from the just-cooked pizza will cause the fat of the prosciutto to slowly melt over the cheese and cherries.
The Man, the Myth, the Legend
Here you can see Paulie Gee doing a bit of quality control. The Cherry Jones undoubtedly receives the official Paulie Gee stamp of approval.