Remove dough ball from the refrigerator within 1 hour or less of baking and allow the dough to come to room temperature.
Heat your pizza oven or conventional oven to 550 degrees. If using a conventional oven, a pizza stone will work great, just make sure you heat the stone up in the oven when you preheat it.
Transfer dough to a floured surface to press and stretch dough to about 16”, making sure to not have any spots too thin in the middle. Brush entire stretched dough with 2 Tbsp. of the garlic pesto butter, making sure to pay extra attention to the crust. Spoon the sauce into the middle, working from the middle out, then sprinkle the mozzarella cheese evenly across the sauce. Lay the prosciutto slices on the mozzarella, making sure to get even coverage over the whole pizza.
Slide a floured pizza peel under the pizza, then transfer into the oven.
Bake for 5-7 minutes, or until the underside of the dough is golden and crisp.
Remove from oven, spoon artichoke relish evenly, sprinkle with Caesar blend cheese, then drizzle roasted red pepper dressing over the top to finish.
Ingredients
1 ea. NY Pizza Dough Ball, (see recipe below)
2 tbsp. + 2 tbsp. Garlic Pesto Butter, melted and divided (see recipe below)
8 oz. Assoluti® Pizza Sauce, (see recipe below)
10 oz. Assoluti® mozzarella cheese, shredded
1 oz. Piancone® prosciutto, sliced
1/2 cup Roman-Style Artichoke Relish, (see recipe below)
1/3 cup Piancone® Shaved Caesar Cheese Blend
2 tbsp. Piancone® Roasted Red Pepper Dressing
Chef Katie Bulger - Division Chef, Performance Foodservice - Milwaukee
