Italian Butcher Lingua di Pizza
Yield: 1 pizza
Ingredients
- 6 oz. Dough ball
- 2 oz. Tomato sauce
- 2.5 oz. Grande East Coast Blend®, shredded
- 1 oz. Soppressata, sliced
- 1 oz. Pancetta, cubed
- 1 oz. Italian ham, julienned
- 1.5 oz. Parmesan cream sauce (see recipe)
- Basil, to taste
Directions
- Prepare the meats: thinly slice the soppressata, cube the pancetta, and julienne the ham. Each cut is intentional, delivering contrast in texture and bite throughout the pizza.
- In a pan, over medium heat, sauté the pancetta until golden, crisp, and aromatic. Remove from the pan and set aside.
- Stretch the dough into an oval, then evenly spread the vine-ripened tomato sauce across the dough. Blanket with shredded Grande East Coast Blend and distribute the meats evenly across the surface for balanced richness in every slice.
- Bake at 530°F for 7 minutes, until the crust is crisp, and the cheese is beautifully melted.
- While the pizza is baked, transfer the parmesan cream sauce into a squeeze bottle, preparing for an elegant finish.
- Finish the pizza with a generous drizzle of parmesan cream sauce and scatter fresh basil leaves over the top for brightness and aroma.
- Serve immediately.
Parmesan Cream Sauce
Yield: One gallon (16 cups)
Ingredients
- 28 oz. Butter, unsalted
- 60 oz. Heavy cream
- 52 oz. Grande Parmesan, grated
- ½ tsp. Salt
- ½ tsp. Black pepper
Directions
- Melt butter in large stockpot or saucepan over medium heat. Add heavy cream, stirring constantly. Add Grande Parmesan slowly, stirring constantly.
- Bring sauce to a simmer and cook for 7 to 10 minutes. Add salt and pepper to taste. Cool before use, allowing sauce to thicken.
- Hold under refrigeration or freeze. To reheat, warm Sauce in a saucepan over low heat, stirring constantly to avoid separation.
