Porta New Orleans

Porta New OrleansCourtesy of Darryl Reginelli
Reginelli’s Pizza, New Orleans, LA

1 puff pastry square
1 brush of hazelnut pesto
1 portabella cap
1 brush of garlic butter sauce
A pinch of salt & pepper
2 ounces caramelized onions
2 ounces diced pancetta
2 ounces shredded fontina cheese
1 dollop of roasted garlic spread
A pinch of chopped basil

Place the puff pastry square on a coated pan and brush with hazelnut pesto. Place the portabella cap on top of the pastry square, and brush with garlic butter sauce. Sprinkle a pinch of salt & pepper mixture on the portabella cap. Spread caramelized onions on the cap and around the edges of the pastry square. Sprinkle diced pancetta and shredded fontina on top. Add a dollop of roasted garlic spread. Once out of the oven, garnish with a couple of shredded fresh basil leaves and serve.

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