Italian Butcher Pizza
Yield: One 16” Pizza
Ingredients
- 17 oz. Dough ball
- Sesame seeds
- 8 oz. Tomato sauce
- 8 oz. Grande East Coast Blend®, shredded
- 3 oz. Soppressata, sliced
- 2 oz. Pancetta, cubed
- 3oz. Italian Ham, julienned
- 2 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.
- Pour sesame seeds into a large container, creating an even bed for coating.
- Nestle the dough ball into the sesame seeds, gently pressing to ensure the top is generously coated to create a nice sesame seed crust.
- Stretch the dough into a 16-inch round, then evenly spread the vine-ripened tomato sauce across the stretched 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 8 minutes, until the crust is crisp, and the cheese is beautifully melted.
- While the pizza is baking, 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. Slowly add grated Grande Parmesan, 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.
