Italian Quattro Meat Pizza

\nYield: One 14-inch pizza\n\n\n\nYield 120 oz. (20 servings)\n\";s:9:\"faqsTitle\";s:26:\"Frequently Asked Questions\";s:10:\"recipeFAQs\";a:0:{}s:15:\"equipmentsTitle\";s:0:\"\";s:18:\"recipeEquipmentIds\";a:0:{}s:20:\"recipeUnitConversion\";a:0:{}s:14:\"recipeCTAImage\";a:1:{i:0;a:3:{s:7:\"imageId\";s:0:\"\";s:8:\"imageAlt\";s:0:\"\";s:9:\"imageLink\";s:0:\"\";}}s:13:\"recipeCTALink\";s:0:\"\";s:21:\"recipeCTAOpenInNewTab\";a:0:{}s:19:\"recipeCTAAttributes\";a:0:{}s:17:\"overrideGlobalCTA\";a:0:{}s:15:\"extendedContent\";s:0:\"\";}","instructions_set_0_section_title":"Pizza","instructions_set_0_yield":"One 14-inch pizza","instructions_set_0_ingredients_0_ingredient":"14 inch pizza dough, stretched","instructions_set_0_ingredients_1_ingredient":"6 oz. Fire Roasted Tomato Sauce","instructions_set_0_ingredients_2_ingredient":"10 oz. Grande East Coast Blend","instructions_set_0_ingredients_3_ingredient":"1 oz. Capicola ham slices, halved","instructions_set_0_ingredients_4_ingredient":"1⁄2 oz. Salami slices, halved","instructions_set_0_ingredients_5_ingredient":" 1 oz. Pepperoni slices","instructions_set_0_ingredients_6_ingredient":"3 oz. Italian sausage crumbles, cooked","instructions_set_0_ingredients_7_ingredient":"6 oz. Grande Ricotta","instructions_set_0_ingredients_8_ingredient":" 1 tbsp. Basil, fresh, chopped","instructions_set_0_ingredients_9_ingredient":"1⁄4 cup Grated Grande Romano cheese","instructions_set_0_ingredients":10,"instructions_set_0_instructions_0_instruction":"Place pizza dough on flat work surface. Spread 6 oz. roasted tomato pizza sauce evenly over crust.","instructions_set_0_instructions_1_instruction":"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.","instructions_set_0_instructions_2_instruction":"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.","instructions_set_0_instructions_3_instruction":"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.","instructions_set_0_instructions_4_instruction":"Remove from oven; slice.","instructions_set_0_instructions":5,"instructions_set_1_section_title":"Fire Roasted Tomato Sauce","instructions_set_1_yield":"120 oz. (20 servings)","instructions_set_1_ingredients_0_ingredient":"80 oz. Pizza sauce, prepared","instructions_set_1_ingredients_1_ingredient":"64 oz. Fire roasted diced tomatoes in juice, canned","instructions_set_1_ingredients_2_ingredient":"2 tsp. Garlic, granulated","instructions_set_1_ingredients_3_ingredient":"1 tsp. Oregano, dried","instructions_set_1_ingredients":4,"instructions_set_1_instructions_0_instruction":"Combine ingredients in stockpot or large saucepan and stir to blend. 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Spread 6 oz. roasted tomato pizza sauce evenly over crust.\";s:16:\"instructionNotes\";s:0:\"\";s:5:\"image\";s:0:\"\";s:8:\"videoURL\";s:0:\"\";s:6:\"chosen\";s:0:\"\";s:8:\"selected\";s:0:\"\";}i:1;a:7:{s:16:\"instructionTitle\";s:0:\"\";s:11:\"instruction\";s:160:\"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.\";s:16:\"instructionNotes\";s:0:\"\";s:5:\"image\";s:0:\"\";s:8:\"videoURL\";s:0:\"\";s:6:\"chosen\";s:0:\"\";s:8:\"selected\";s:0:\"\";}i:2;a:7:{s:16:\"instructionTitle\";s:0:\"\";s:11:\"instruction\";s:142:\"Combine 6 oz. Ricotta and 1 tbsp. basil and stir to blend. 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(20 servings)\n\";s:9:\"faqsTitle\";s:26:\"Frequently Asked Questions\";s:10:\"recipeFAQs\";a:0:{}s:15:\"equipmentsTitle\";s:0:\"\";s:18:\"recipeEquipmentIds\";a:0:{}s:20:\"recipeUnitConversion\";a:0:{}s:14:\"recipeCTAImage\";a:1:{i:0;a:3:{s:7:\"imageId\";s:0:\"\";s:8:\"imageAlt\";s:0:\"\";s:9:\"imageLink\";s:0:\"\";}}s:13:\"recipeCTALink\";s:0:\"\";s:21:\"recipeCTAOpenInNewTab\";a:0:{}s:19:\"recipeCTAAttributes\";a:0:{}s:17:\"overrideGlobalCTA\";a:0:{}s:15:\"extendedContent\";s:0:\"\";}","instructions_set_0_section_title":"Pizza","instructions_set_0_yield":"One 14-inch pizza","instructions_set_0_ingredients_0_ingredient":"14 inch pizza dough, stretched","instructions_set_0_ingredients_1_ingredient":"6 oz. Fire Roasted Tomato Sauce","instructions_set_0_ingredients_2_ingredient":"10 oz. Grande East Coast Blend","instructions_set_0_ingredients_3_ingredient":"1 oz. Capicola ham slices, halved","instructions_set_0_ingredients_4_ingredient":"1⁄2 oz. 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Pizza

Yield: One 14-inch pizza

Ingredients

14 inch pizza dough, stretched
6 oz. Fire Roasted Tomato Sauce
10 oz. Grande East Coast Blend
1 oz. Capicola ham slices, halved
1⁄2 oz. Salami slices, halved
1 oz. Pepperoni slices
3 oz. Italian sausage crumbles, cooked
6 oz. Grande Ricotta
1 tbsp. Basil, fresh, chopped
1⁄4 cup Grated Grande Romano cheese

Directions

Place pizza dough on flat work surface. Spread 6 oz. roasted tomato pizza sauce evenly over crust.
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.
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.
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.
Remove from oven; slice.

Fire Roasted Tomato Sauce

Yield: 120 oz. (20 servings)

Ingredients

80 oz. Pizza sauce, prepared
64 oz. Fire roasted diced tomatoes in juice, canned
2 tsp. Garlic, granulated
1 tsp. Oregano, dried

Directions

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.
Keep warm or cover and chill to hold.