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For Pizza:14 ounces fresh pizza dough1/3 cup roasted red pepper sauce2 teaspoons fresh oregano leaves2 1/2 ounces shaved prosciutto5 1/2 ounces Wisconsin asiago cheese, grated4 ounces Wisconsin feta cheese, crumbled3 1/2 ounces Wisconsin fresh mozzarella cheese, chopped5 ounces (about 2/3 cup) fresh fennel, sliced and grilled1/2 cup sliced artichoke hearts2 1/2 ounces shiitake mushroom caps, brushed with pesto, roasted and sliced3 to 4 cups mixed bitter greens (arugula, radicchio, dandelion, chicory, basil, parsley, endive), torn1/4 cup sun dried tomato vinaigretteFreshly grated Wisconsin parmesan cheese and Wisconsin romano cheeseFor Roasted Red Pepper Sauce:1 cup chopped roasted red bell pepper2 ripe tomatoes, seeded1/3 cup chopped onion1/4 cup prepared pesto5 to 6 cloves roasted garlic5 pickled banana pepper ringssea saltfreshly grated black and green peppercornsFor Sun Dried Tomato Vinaigrette:4 cups chopped oil-packed, sun-dried tomatoes3 quarts olive oil 1 cup chopped Spanish onion8 cloves garlic, chopped1/4 cup salt1/4 cup dried basil1/4 cup oregano1/4 cup rosemary leaves2 tablespoons black pepper2 to 3 cups balsamic vinegar2 cups red wine vinegar
For pizza: Lightly sprinkle 14-inch pizza pan with corn flour; press dough into pan. Spread with sauce, thinning with olive oil, if needed. Top with oregano and prosciutto. Combine asiago, feta andfresh mozzarella; mix well. Spread evenly over pizza. Top with fennel and artichokes. Bake at 525° to 550°F in deck oven until well done. Transfer pizza to large serving tray. Cut into wedges and separate. Top with mushrooms. Toss greens with vinaigrette until lightly coated; mound between slices. Dust with parmesan and romano.For roasted red pepper sauce: In food processor, combine red pepper, tomatoes, onion, pesto, garlic and banana peppers; process until slightly chunky. Season with salt and pepper to taste.For sun dried tomato vinaigrette: In large container, combine ingredients. Let set 24 hours or longer to blend flavors. Before serving, mix well to distribute solid ingredients throughout dressing
For roasted red pepper sauce: In food processor, combine red pepper, tomatoes, onion, pesto, garlic and banana peppers; process until slightly chunky. Season with salt and pepper to taste.
For sun dried tomato vinaigrette: In large container, combine ingredients. Let set 24 hours or longer to blend flavors. Before serving, mix well to distribute solid ingredients throughout dressing
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