The on-trend appeal of the meat-centric charcuterie board appetizer is translated into an adventurous new pizza experience. Make this pizza your own by using any combination of sliced cured meats you have back-of-house.
Slice 1 log Grande Cepponelli Fresh Mozzarella into 12 slices; arrange 9 slices evenly over dough. Reserve 3 slices.
Arrange 1 oz. prosciutto over 1/3 of pizza, arrange 1 oz. pepperoni over 1/3 of pizza and arrange 1 oz. soppressata over 1/3 of pizza.
Arrange 3 quartered artichoke hearts in center of pizza. Arrange 1/2 oz. each: peppadew slices, green olives, black olives and red onion over pizza. Top with remaining 3 slices Grande Fresh Mozzarella.
Bake in an impingement oven at 450°F for 5 to 5 1/2 minutes, in a deck oven at 450°F for 8 to 10 minutes, or until crust is golden and cheese is melted.
Slice into 16 square-shaped pieces; garnish pizza with 1/4 oz. each: arugula and Grande Shaved Parmesan.
Accompany with 3 cherry peppers, 2 oz. Alfredo sauce and 1 oz. pesto portioned in separate ramekins, if desired.