Tony Gemignani, pizza grasp and restaurateur
Rising up on a farm in Fremont, California, we had a persimmon tree greater than our home.
My mother at all times made persimmon cookies through the holidays. My spouse now makes the identical cookies. About 20 years in the past a buyer gave me a bag of persimmons. A day or two later my mother gave me a lug of them. I didn’t know what to do with so many persimmons, so I considered a pizza.
Over time I’ve had completely different recipes. Fuyu persimmons are simpler to work with if you happen to determined to place them on sliced. Should you needed to make a purée or unfold, the Hachiyas work greatest when ripe. Right here is one model utilizing Fuyus. It’s a spectacular seasonal pizza. It’s scrumptious and the colours are so vibrant. Take pleasure in.
