Dessert pizza: mozzarella and candied quince recs?

I was watching Gourmet's Diary of a Foodie on Wise TV this afternoon. It was the Brazil/Sao Paolo episode. I was fascinated by the "dessert" pizzas crafted by Joao Malagueta at Pizzaria Venite in Sao Paolo. The footage of the pizza with the lines of mozzarella and candied quince had me drooling.

I'm horrible at re-creating recipes. Does anyone have any ideas about how I would construct a pizza like this? Would I need a sauce? Any recommendations for a particular kind of mozzarella? I could easily find candied quince on my own, but any recommendations for trusted vendors?

happy,

You may want to post this question over at pizzamaking.com. There is a board there just for dessert pizzas and some Brazilian pizza makers are members. They might know exactly what you are talking about.

Bill/SFNM

That's a take on the classic South American dessert Romeo y Julieta, us. a fresh white cheese and quince. Quince paste is ubiquitous, particularly this time of year. It's called pasta de membrillo in Spanish. El Mercado, the Argentine bodega on Southport has a good selection. Get one in a tin, as opposed to cellophane. I'd consider using a mix of good mozzarella (a tangy buffalo mozz might work well here; search for info) and queso blanco, a basic white fresh cheese like a firm ricotta, also at Mercado. Somewhat bafflingly, Costco carries massive blocks of queso blanco from a good manufacturer, Caribe, from time to time as well. You could warm up the quince paste and spread it on like a "sauce" if you want.

happy,

Once you do get your answer, could you provide a link for us to read all about it?

Thanks!

Regards,