Founders Pie Pizza
Courtesy of Wisconsin Milk Marketing Board 4 Servings • 15 Min. Prep Time • 5 Min. Cook Time| Ingredients |
|---|
| corn meal |
| 20 oz. refrigerated pizza dough |
| 1 oz. extra virgin olive oil |
| 3/4 c. pizza sauce |
| 1 Tbsp. Wisconsin Romano cheese |
| 8 oz. Wisconsin Whole-Milk Mozzarella |
| 2 oz. pepperoni, cooked |
| 5 oz. sweet Italian sausage, cooked |
| 6 oz. Wisconsin Ricotta cheese |
Directions:
1. Sprinkle cornmeal on a 16-in. pizza peel. Stretch dough to a size 1/2 in. smaller than the peel and squirt olive oil over the dough.
2. Ladle pizza sauce over the oil, and sprinkle Romano cheese on the sauce. Top with Mozzarella. Place pepperoni slices onto the pizza; break the cooked sausage into pieces onto the pizza. Place small pieces of Ricotta evenly over the pizza. Bake in a wood-fired oven, directly on the brick surface, for approximately 5 min., turning periodically until golden brown.
Yield: one 15 inch pizza
* Adjust times if using a conventional oven.
