Charcuterie Pizza
Charcuterie Pizza
Directions
- Remove dough ball from freezer. Thaw overnight in a covered container under refrigeration. Bring out of refrigerator 30 minutes prior to preparation and place on plate and cover with a towel.
- Lightly dust the dough ball with the dusting flour on a clean tabletop surface. Begin stretching the dough ball out into a circle until you have created a 14” diameter dough circle.
- With a dough docker, run the docker across the dough in both directions to release any potential air pockets that will form when cooking.
- Place dough on a pizza screen for cooking.
Place the sauce in the middle of the dough and spread evenly around the dough to cover evenly.
Cover the sauce with the shredded cheese and spread evenly across dough face.
- Layout charcuterie meats (Milano, calabrese, Toscano and prosciutto) in alternating patterns as desired.
- Layout almonds, olives, and piquant peppers as desired.
Scatter the brie around the pizza.
Stuff mushrooms with sausage and place on top of pizza as desired.
- Bake at 475 degrees Fahrenheit for 8-10 minutes until cheese it golden and crust in thoroughly cooked.
Top with Italian parsley.
- Cut into eight pieces and serve.
Ingredients
- 1 ea. Ultimo!® dough ball
- 1 oz. Roma® All-Purpose Flour
- 4 oz. Ultimo!® Pizza Sauce, Fully Prepared
- 4 oz. Bacio® Cheese, Mozzarella, low moisture
- 7 ea. Peak Fresh Produce® Mushroom(s), Crimini, stems removed
- 7 oz. Roma® Sausage, Italian
- 2 oz. Salame Milano, thinly sliced
- 2 oz. Salame Calabrese, thinly sliced
- 2 oz. Salame Toscano, thinly sliced
- 2 oz. Piancone® prosciutto, thinly sliced
- 1 oz. almonds, Marcona, whole
- 4 oz. Nature's Best Dairy® Cheese, Brie, sliced thinly into 8 pieces
- 2 oz. Castelvetrano olives, whole
- 2 oz. Piquant Peppers
- 1 tbsp Peak Fresh Produce® Parsley, Fresh
Chef Richard Fisher - Corporate Chef, Performance Foodservice -Twin Cities
