Ricotta Heatwave Stuffed Crust
Course: Pizzas
Ricotta Heatwave Stuffed Crust
Yield: One 16” stuffed crust pizza
Ingredients
- 17 oz. Dough ball
- 4 oz. Paprika ricotta mixture (see recipe)
- 8 oz. Grande Mozzarella Provolone Mild Blend, shredded
- 5 oz. Spicy Italian sausage, pre-sliced
- 3 oz. Giardiniera
- Grande Provolone, shaved, to taste
- Basil, to taste
Directions
- Begin by stretching the dough into a generous 17-inch circle.
- Using a piping bag, trace a ribbon of paprika ricotta around the edge of the crust, leaving a ½-inch border.
- Gently roll the edge of the dough over itself, enclosing the paprika ricotta mixture in the crust.
- Scatter shredded Grande Mozzarella Provolone Mild Blend across the center. Add the Italian sausage.
- Bake at 530°F for 8 minutes, just long enough for the crust to rise beautifully and the cheese to melt and become golden.
- Finish the pizza with vibrant giardiniera, shaved Grande Provolone and fresh basil.
- Serve immediately.
Paprika Ricotta Mixture
Yield: 4 oz
Ingredients
- 3 oz. Grande Ricotta Sopraffina®
- .5 oz. Milk
- .5 oz. Grande Parmesan, grated
- Smoked paprika, to taste
Directions
- Mix all ingredients together in a bowl.
- Add to a piping bag and refrigerate until use.
