Porto Pizza


  • 16-18 oz. Port, preferably Croft
  • 8 oz. Mayonnaise
  • 9-12 oz. Pizza dough
  • 7 oz. Whole milk mozzarella cheese
  • 6 ea. Portuguese or Spanish chourico, thin slices, ready to eat
  • 2-3 oz. Nduja, preferably Tempesta
  • 1/4 cup each microgreens, Bulls Blood and arugula
  • 1 oz. shaved topo Sao Jorge Cheese
  • Smoked salt, as needed
  • Smoked fleur de sel


Reduce port to a glaze by heating it over medium heat in a small sauce pan; cool. Whisk 2 ounces of reduced port into mayonnaise and transfer to a squirt bottle. Place remaining port reduction in another squirt bottle.

Shape and stretch dough into a 12-inch circle. Add mozzarella, leaving a 1⁄4-inch border. Bake in a 900°F heated oven until desired crispiness. Slice into 6 pieces and place onto a serving plate. Quickly pinch nduja into dime-size pieces and place evenly. Lay one slice of chourico on each slice. Add both microgreens and smoked salt. Using a cheese plane shave the cheese. Drizzle the port reduction and cream in a spiral motion. Makes 6 servings.

Chef Tony Gemignani Tony’s Pizza Napoletana, San Francisco from Food Fanatics Magazine®