Italian Quattro Meat Pizza
With four meats, this signature pie would make any meat lover happy. Layer a rustic hand-tossed pizza crust with fire roasted tomato sauce, Grande East Coast Blend and a blend of capicola ham, salami, pepperoni and Italian sausage. Serve with Grande Ricotta seasoned with fresh basil for a delicious, meaty pizza.
Course: Pizzas
Italian Quattro Meat Pizza
Description
Ingredients
Pizza
Fire Roasted Tomato Sauce
Instructions
Pizza
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Place pizza dough on flat work surface. Spread 6 oz. roasted tomato pizza sauce evenly over crust.
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Top with 8 oz. Grande East Coast Blend, 1 oz. capicola ham, 1/2 oz. salami, 1 oz. pepperoni, 3 oz. Italian sausage and 2 oz. additional East Coast Blend Cheese.
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Combine 6 oz. Ricotta and 1 tbsp. basil and stir to blend. Spoon eight 1 1/2 tablespoon-size dollops evenly around outer edge of pizza.
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Bake in an impingement oven at 450°F for 5 1/2 minutes or in a deck oven at 500°F for 8 to 10 minutes, or until cheese is melted and crust is golden brown.
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Remove from oven; slice.
Fire Roasted Tomato Sauce
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Combine ingredients in stockpot or large saucepan and stir to blend. Bring to a boil, reduce heat and simmer for 45 minutes or until mixture has thickened, stirring frequently.
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Keep warm or cover and chill to hold.
Note
Yield: One 14-inch pizza
Yield 120 oz. (20 servings)
