The Da Vinci II Pizza

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