Ingredients Jump to Instructions ↓

  1. 14 ounces fresh pizza dough

  2. 1/3 cup roasted red pepper sauce

  3. 2 teaspoons fresh oregano leaves

  4. 2 1/2 ounces shaved prosciutto

  5. 5 1/2 ounces Wisconsin Asiago cheese, grated

  6. 4 ounces Wisconsin Feta cheese, crumbled

  7. 3 1/2 ounces Wisconsin Fresh Mozzarella, chopped

  8. 5 ounces (about 2/3 cup) fresh fennel, sliced and grilled

  9. 1/2 cup sliced artichoke hearts

  10. 2 1/2 ounces shiitake mushroom caps, brushed with pesto, roasted and sliced

  11. 3 to 4 cups mixed bitter greens (arugula, radicchio, dandelion, chicory, basil, parsley, endive), torn

  12. 1/4 cup sun dried tomato vinaigrette Freshly grated Wisconsin Parmesan and Romano cheeses Roasted Red Pepper Sauce:

  13. 1 cup chopped roasted red bell pepper

  14. 2 ripe tomatoes, seeded

  15. 1/3 cup chopped onion

  16. 1/4 cup prepared pesto

  17. 5 to 6 cloves roasted garlic

  18. 5 pickled banana pepper rings Sea salt Freshly grated black and green peppercorns Sun Dried Tomato Vinaigrette:

  19. 4 cups chopped oil-packed, sun-dried tomatoes

  20. 3 quarts olive oil

  21. 1 cup chopped Spanish onion

  22. 8 cloves garlic, chopped

  23. 1/4 cup salt

  24. 1/4 cup dried basil

  25. 1/4 cup oregano

  26. 1/4 cup rosemary leaves

  27. 2 tablespoons black pepper

  28. 2 to 3 cups balsamic vinegar

  29. 2 cups red wine vinegar

Instructions Jump to Ingredients ↑

  1. For Pizza: Lightly sprinkle 14-inch pizza pan with corn flour; press dough into pan. Spread with 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. 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. 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. 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


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