Charcuterie Board Pizza
The on-trend appeal of the meat-centric charcuterie board appetizer is translated into an adventurous new pizza experience. Make this pizza your own by using any combination of sliced cured meats you have back-of-house.
Course: Pizzas
Yield: One 14-inch pizza
Ingredients
- 16 oz. Pizza dough ball, slacked
- Olive oil, as needed
- 11.43 oz. Grande Cepponelli Fresh Mozzarella, drained (1 log)
- 3 oz. Assorted thin-sliced cured meats such as prosciutto, pepperoni or soppressata
- 1⁄2 oz. Marinated artichoke heart quarters, drained (3 quarters)
- 1⁄2 oz. Peppadew peppers, drained, sliced (2 tbsp.)
- 1⁄2 oz. Green olives, pitted, drained (2 tbsp.)
- 1⁄2 oz. Black olives, pitted, drained (2 tbsp.)
- 1⁄2 oz. Red onion, thin-sliced (2 tbsp.)
- 1⁄4 oz. Arugula, fresh (1/2 cup)
- 1⁄4 oz. Grande Shaved Parmesan (2 tbsp.)
- 2 oz. Cherry peppers, drained (optional) (3)
- 2 oz. Alfredo sauce (optional) (1/4 cup)
- 1 oz. Basil pesto (optional) (2 tbsp.)
Directions
- Stretch dough to form a 14-inch crust.
- Brush dough evenly with olive oil.
- Slice 1 log Grande Cepponelli Fresh Mozzarella into 12 slices; arrange 9 slices evenly over dough. Reserve 3 slices.
- Arrange 1 oz. prosciutto over 1/3 of pizza, arrange 1 oz. pepperoni over 1/3 of pizza and arrange 1 oz. soppressata over 1/3 of pizza.
- Arrange 3 quartered artichoke hearts in center of pizza. Arrange 1/2 oz. each: peppadew slices, green olives, black olives and red onion over pizza. Top with remaining 3 slices Grande Fresh Mozzarella.
- Bake in an impingement oven at 450°F for 5 to 5 1/2 minutes, in a deck oven at 450°F for 8 to 10 minutes, or until crust is golden and cheese is melted.
- Slice into 16 square-shaped pieces; garnish pizza with 1/4 oz. each: arugula and Grande Shaved Parmesan.
- Accompany with 3 cherry peppers, 2 oz. Alfredo sauce and 1 oz. pesto portioned in separate ramekins, if desired.
