Roma® Steak-Stuffed Pizza
Directions
- Roll out the dough to an 8 inch disc. Top with sauce. Bake in a pizza oven and set aside. (This can be done ahead of time.)
- Add olive oil to the flattop and cook the beef, peppers and onions together. Season with salt and pepper.
- Slice the pizza horizontally. Place the meat on the lower half. Top with 2 oz. of the cheese.
- Put the top on and cover with the remaining cheese.
- Bake in the oven until the cheese is melted.
Ingredients
- 1 6 to 7 oz. Dough ball, (see recipe below)
- 5 oz. Ultimo!® Pizza Sauce, Fully Prepared
- oil, olive
- 1 portion Roma® Beef, Philly, sliced
- 3 oz. Peppers and onions, julienned
- salt and pepper
- 6 oz. Roma® original shreds
Pizza Dough
Directions
- In a mixing bowl combine the yeast, salt, sugar and oil in some of the water to dissolve the yeast.
Mix with all but 3 cups of water.
- Add the flour. Mix 7-8 minutes, add extra water if needed.
Rest 15 minutes.
- Portion into dough balls. Cover and proof under refrigeration 15-24 hours.
Ingredients
- 10 lbs Primo Mulino® flour
- 1/3 oz. yeast, dry
- 2 oz. salt
- 2 oz. sugar
- 2 oz. oil, olive
Chef Robert Stegall-Smith - Corporate Executive Chef, Performance Foodservice - IFH Florence
