Brian Brindza
Director of Culinary and Menu Innovation
Toppers Pizza
Coccoli Crescenza-Stracchino™
Recipe courtesy of Brian Brindza
Sponsor: BelGioioso
Servings: 4
Ingredients
- 6 c vegetable oil
- 8 oz pizza dough
- 4 lg slices BelGioioso® Crescenza-Stracchino™
- 4 tsp fresh basil pesto
- 4 slices prosciutto
- 4 tsp truffle honey
Directions
- Preheat a deep fryer with the vegetable oil to 350°F.
- Divide the pizza dough into four 2-oz balls, and let them proof for at least 30 minutes at room temperature. This will help create a light and fluffy fried dough ball.
- Slowly add all the dough balls to the hot oil and cook for 2 minutes on each side. Remove from the oil and place on paper towels to drain off excess oil and cool.
- Once the fried dough has slightly cooled, you can build the coccoli. Slice the fried dough ball, place 1 slice of prosciutto and 1 tsp of the pesto. Then top with 1 slice of Crescenza-Stracchino™ and 1 tsp of the honey.
Chef Notes
The coccoli can be stuffed or composed. I usually serve them with the cheese and meat layered at the bottom and then let the guest build them.
Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley
