Protein Power Pizza
Yield: One 16” Pizza
Ingredients
- 17 oz. Dough ball
- 8 oz. Grande Part Skim Mozzarella, shredded
- 4 oz. Chicken sausage links, sliced
- 1 oz. Turkey pepperoni, sliced
- 7 oz. Jalapeno Ricotta mixture (see recipe)
- Basil, to taste
Directions
- Warm a saucepan over medium heat and sauté the chicken sausage until lightly caramelized and cooked through, reaching an internal temperature of 165°F.
- Slice the chicken sausage into uniform rounds for a balanced bite.
- Stretch the dough into a 16-inch round, then blanket it evenly with shredded Grande Part Skim Mozzarella.
- Arrange the freshly sauteed chicken sausage slices and turkey pepperoni evenly across the pie for a savory profile.
- Bake at 530°F for 6 minutes, until the crust is crisp and the cheese is beautifully melted.
- While the pizza bakes, transfer the jalapeno ricotta mixture into a piping bag, preparing to add a delicate finishing touch.
- Once out of the oven, gently pipe soft dollops of the jalapeno ricotta mixture across the pizza. Finish with fresh basil and serve immediately
Jalapeño Ricotta Mixture
Yield: One 16” Pizza
Ingredients
- 7 oz. Grande Ricotta Sopraffina®
- 2 oz. Milk
- 1 oz. Grande Parmesan, grated
- 1 oz. Olive oil
- Jalapeno, diced, to taste
- Salt, to taste
Directions
- Finely dice the jalapeño.
- In a bowl, gently fold the diced jalapeno, milk, grated Grande Parmesan, olive oil and salt into the Grande Ricotta Sopraffina.
- Add the ricotta-mixture to a piping bag, to dollop onto the pizza.
Note:
Directions
- If you want some extra heat on your pizza, add the jalapeno seeds to the jalapeno ricotta mixture.
- Store in piping bag until ready to use.
