INGREDIENTS

• 1-12-inch round of pizza dough, stretched
• 1 Jar of Bellisari’s Pumpkin Brule Spread

• 2 ounces fresh mozzarella
• 1½ ounces fresh taleggio
• Ground black pepper
• 1 ounce Parmesan, finely grated
• 1 Bunch of fresh Arugula(optional)

PREPARATION

1. Place a pizza stone or tiles on the middle rack of your oven and turn heat to its highest setting. Let it heat for at least an hour.
2. Spread the Bellisari’s Pumpkin Brule Spread over the stretched dough. Break the mozzarella into large pieces and gently place these on the dough. Break the taleggio into pieces and do the same. Grind an exceptional amount of black pepper onto the surface of the pie, approximately 8 to 10 grinds.
3. Using a pizza peel, pick up the pie and slide it onto the heated stone or tiles in the oven. Bake until the crust is golden brown and the cheese is bubbling, approximately 4 to 8 minutes.
4. Scatter the Parmesan over the pizza, add the fresh arugula and serve immediately.