With four meats, this signature pie would make any meat lover happy. Layer a rustic hand-tossed pizza crust with fire roasted tomato sauce, Grande East Coast Blend and a blend of capicola ham, salami, pepperoni and Italian sausage. Serve with Grande Ricotta seasoned with fresh basil for a delicious, meaty pizza.
14-inch pizza dough, stretched
6 oz. Fire Roasted Tomato Sauce (see recipe)
1 oz. Capicola ham slices, halved
oz. Salami slices, halved 1/ 2
1 oz. Pepperoni slices
3 oz. Italian sausage crumbles, cooked
1 tbsp. Basil, fresh, chopped
80 oz. Pizza sauce, prepared
64 oz. Fire roasted diced tomatoes in juice, canned
2 tsp. Garlic, granulated
1 tsp. Oregano, dried
Italian Quattro Meat Pizza
Place pizza dough on flat work surface. Spread 6 oz. roasted tomato pizza sauce evenly over crust.
Top with 8 oz. Grande East Coast Blend, 1 oz. capicola ham,
oz. salami, 1 oz. pepperoni, 3 oz. Italian sausage and 2 oz. additional East Coast Blend Cheese. 1/ 2 Combine 6 oz. Ricotta and 1 tbsp. basil and stir to blend. Spoon eight 1
tablespoon-size dollops evenly around outer edge of pizza. 1/ 2 Bake in an impingement oven at 450°F for 5
minutes or in a deck oven at 500°F for 8 to 10 minutes, or until cheese is melted and crust is golden brown. 1/ 2 Remove from oven; slice.
Fire Roasted Tomato Sauce
Yield: 120 oz. (20 servings)
Combine ingredients in stockpot or large saucepan and stir to blend. Bring to a boil, reduce heat and simmer for 45 minutes or until mixture has thickened, stirring frequently.
Keep warm or cover and chill to hold.