Sponsored by Galbani

One of the things Derrick Tung loves just as much as pizza is the creative collaboration that goes into inventing new pies. He and his team put a lot of thought—and flavor—into their menu, and it’s truly a group effort. This pie is the invention of Paulie Gee’s chef partner, Tony Dezutter, who was inspired by his mother’s Christmas dinner of porchetta with fresh fruit. Gettin’ Figgy With It features concentrated fig jam to really bring out the fruit flavor. It pairs well with the pork, while the olives add a subtle briny saltiness that’s a perfect combination to gets customers’ tastebuds dancing. 


  • 1 par-baked Detroit-style pizza dough
  • 3 oz. cheddar cheese
  • 4 oz. Galbani® Premio Whole Milk Mozzarella, shredded
  • 5 thin slices porchetta
  • 2 oz. Marbella sauce
  • 2 oz. fig jam
  • Fresh parsley, chopped, for garnish


  • Preheat oven to 550˚F, or as hot as it will go.
  • Place par-baked Detroit dough into a pan, line the walls of the pan with cheddar cheese, and press against walls. 
  • Add mozzarella to the middle area of pizza. Then add the porchetta and Marbella sauce on top. 
  • Bake for 11 minutes.
  • Detach side wall of cheddar with a spatula and pull pizza out of pan.
  • Top with fig jam and fresh parsley.
Recipe of the Month