Italian Quattro Meat Pizza

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

1/2 oz. Salami slices, halved

1 oz. Pepperoni slices

3 oz. Italian sausage crumbles, cooked

1 tbsp. Basil, fresh, chopped

Fire Roasted Tomato Sauce

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
Yield: One 14-inch pizza
  1. Place pizza dough on flat work surface. Spread 6 oz. roasted tomato pizza sauce evenly over crust.
  2. Top with 8 oz. Grande East Coast Blend, 1 oz. capicola ham, 1/2 oz. salami, 1 oz. pepperoni, 3 oz. Italian sausage and 2 oz. additional East Coast Blend Cheese.
  3. Combine 6 oz. Ricotta and 1 tbsp. basil and stir to blend. Spoon eight 11/2 tablespoon-size dollops evenly around outer edge of pizza.
  4. Bake in an impingement oven at 450°F for 51/2 minutes or in a deck oven at 500°F for 8 to 10 minutes, or until cheese is melted and crust is golden brown.
  5. Remove from oven; slice.
Fire Roasted Tomato Sauce
Yield: 120 oz. (20 servings)
  1. 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.
  2. Keep warm or cover and chill to hold.