Name: Charcuterie Board Pizza
Ingredients: 16 oz. Pizza dough ball, slacked; Olive oil, as needed; 11.43 oz. Grande Cepponelli Fresh Mozzarella, drained; 3 oz. Assorted thin-sliced cured meats such as prosciutto, pepperoni or soppressata; 1/2 oz. Marinated artichoke heart quarters, drained; 1/2 oz. Peppadew peppers, drained, sliced; 1/2 oz. Green olives, pitted, drained; 1/2 oz. Black olives, pitted, drained; 1/2 oz. Red onion, thin-sliced; 1/4 oz. Arugula, fresh; 1/4 oz. Grande Shaved Parmesan; 2 oz. Cherry peppers, drained (optional); 2 oz. Alfredo sauce (optional); 1 oz. Basil pesto (optional)

Instructions

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.

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Charcuterie Board Pizza