Pizza Recipe: The Da Vinci II Pizza

The Da Vinci II Pizza

Ingredients: Pizza:

• 14 ounces fresh pizza dough
• 1/3 cup roasted red pepper sauce
• 2 teaspoons fresh oregano leaves
• 2 1/2 ounces shaved prosciutto
• 5 1/2 ounces Wisconsin Asiago cheese, grated
• 4 ounces Wisconsin Feta cheese, crumbled
• 3 1/2 ounces Wisconsin Fresh Mozzarella, chopped
• 5 ounces (about 2/3 cup) fresh fennel, sliced and grilled
• 1/2 cup sliced artichoke hearts
• 2 1/2 ounces shiitake mushroom caps, brushed with pesto, roasted and sliced
• 3 to 4 cups mixed bitter greens (arugula, radicchio, dandelion, chicory, basil, parsley, endive), torn
• 1/4 cup sun dried tomato vinaigrette
• Freshly grated Wisconsin Parmesan and Romano cheeses
• Roasted Red Pepper Sauce:
• 1 cup chopped roasted red bell pepper
• 2 ripe tomatoes, seeded
• 1/3 cup chopped onion
• 1/4 cup prepared pesto
• 5 to 6 cloves roasted garlic
• 5 pickled banana pepper rings
• Sea salt
• Freshly grated black and green peppercorns
• Sun Dried Tomato Vinaigrette:
• 4 cups chopped oil-packed, sun-dried tomatoes
• 3 quarts olive oil
• 1 cup chopped Spanish onion
• 8 cloves garlic, chopped
• 1/4 cup salt
• 1/4 cup dried basil
• 1/4 cup oregano
• 1/4 cup rosemary leaves
• 2 tablespoons black pepper
• 2 to 3 cups balsamic vinegar
• 2 cups red wine vinegar

Cooking Procedures:

1. For Pizza: Lightly sprinkle 14-inch pizza pan with corn flour; press dough into pan. Spread with 1/3 cup roasted red pepper sauce, thinning with olive oil, if needed. Top with oregano and prosciutto. Combine Asiago, Feta and Fresh Mozzarella; mix well. Spread evenly over pizza. Top with fennel and artichokes. Bake at 525° to 550° F (275° to 285°C) in deck oven until well done.
2. Transfer pizza to large serving tray. Cut into wedges and separate. Top with mushrooms. Toss greens with vinaigrette until lightly coated; mound between slices. Dust with Parmesan and Romano.
3. For Roasted Red Pepper Sauce: In food processor, combine red pepper, tomatoes, onion, pesto, garlic and banana peppers; process until slightly chunky. Season with salt and pepper to taste.
4. For Sun Dried Tomato Vinaigrette: In large container, combine ingredients. Let set 24 hours or longer to blend flavors. Before serving, mix well to distribute solid ingredients throughout dressing

Makes 6 servings.