The Da Vinci II Pizza

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Servings: 6


Ingredients:

Pizza:
14 ounces fresh pizza dough
1/3 cup roasted red pepper sauce
2 teaspoons fresh oregano leaves
2 1/2 ounces shaved prosciutto
5 1/2 ounces Wisconsin asiago cheese, grated
4 ounces Wisconsin feta cheese, crumbled
3 1/2 ounces Wisconsin fresh mozzarella cheese, chopped
5 ounces (about 2/3 cup) fresh fennel, sliced and grilled
1/2 cup sliced artichoke hearts
2 1/2 ounces shiitake mushroom caps, brushed with pesto, roasted and sliced
3 to 4 cups mixed bitter greens (arugula, radicchio, dandelion, chicory, basil, parsley, endive), torn
1/4 cup sun dried tomato vinaigrette
Freshly grated Wisconsin parmesan cheese and Wisconsin romano cheese

Roasted Red Pepper Sauce:
1 cup chopped roasted red bell pepper
2 ripe tomatoes, seeded
1/3 cup chopped onion
1/4 cup prepared pesto
5 to 6 cloves roasted garlic
5 pickled banana pepper rings
sea salt
freshly grated black and green peppercorns

Sun Dried Tomato Vinaigrette:
4 cups chopped oil-packed, sun-dried tomatoes
3 quarts olive oil
1 cup chopped Spanish onion
8 cloves garlic, chopped
1/4 cup salt
1/4 cup dried basil
1/4 cup oregano
1/4 cup rosemary leaves
2 tablespoons black pepper
2 to 3 cups balsamic vinegar
2 cups red wine vinegar

Cooking Directions:

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.

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.

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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