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Italian Quattro Meat Pizza

four meat pizza

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Description

Ingredients
    Pizza
  • 14 inch pizza dough, stretched
  • 6 oz. Fire Roasted Tomato Sauce (see recipe)
  • 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
    • Fire Roasted Tomato Sauce
  • 80 oz. Pizza sauce, prepared
  • 64 oz. Fire roasted diced tomatoes in juice, canned
  • 2 tsp. Garlic, granulated
  • 1 tsp. Oregano, dried
Instructions
    Pizza
  1. 1
    Place pizza dough on flat work surface. Spread 6 oz. roasted tomato pizza sauce evenly over crust.
  2. 2
    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.
  3. 3

    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.

  4. 4

    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.

  5. 5
    Remove from oven; slice.
    6. Fire Roasted Tomato Sauce
  6. 6
    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.
  7. 7
    Keep warm or cover and chill to hold.
Note

Yield: One 14-inch pizza

Yield 120 oz. (20 servings)

Read it online: https://grandecheese.com/recipes/italian-quattro-meat-pizza/