• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

The Da Vinci II Pizza

  • 6servings

Add to MenuAdd to Calendar

Source: cooksrecipes.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B6, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Chromium, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Meal Course or Part:

  2. Appetizers & Snacks Bars & Brownies Beverages & Drinks Breads, Muffins & Rolls Breakfast & Brunch Dishes Cakes, Cupcakes & Frostings Candies & Fudges Cookies Desserts Pies & Pie Crusts Salads & Salad Dressings Sandwiches Sauces & Condiments Side Dishes Soups, Stews & Chili

  3. Main Dish Recipes:

  4. Beef Entrees Chicken Entrees Ground Meats & Sausage Lamb Entrees Pork Entrees Seafood Entrees Turkey Entrees Veal Entrees Vegetarian Entrees Wild Game Entrees

  5. Health & Diet Recipes:

  6. Diabetic Recipes Gluten-Free Recipes Healthier Recipes

  7. World Cuisines:

  8. Asian & Indian International Dishes Italian & Mediterranean Mexican & Southwestern

  9. Specialty Recipes:

  10. BBQ & Grilling Recipes Family-Favorite Recipes Holiday Recipes Pasta Dishes Pet Food Recipes Pizza Recipes Pumpkin Recipes

  11. Pizza:

  12. 14 ounces fresh pizza dough

  13. 1/3 cup roasted red pepper sauce

  14. 2 teaspoons fresh oregano leaves

  15. 2 1/2 ounces shaved prosciutto

  16. 5 1/2 ounces Wisconsin Asiago cheese, grated

  17. 4 ounces Wisconsin Feta cheese, crumbled

  18. 3 1/2 ounces Wisconsin Fresh Mozzarella, chopped

  19. 5 ounces (about 2/3 cup) fresh fennel, sliced and grilled

  20. 1/2 cup sliced artichoke hearts

  21. 2 1/2 ounces shiitake mushroom caps, brushed with pesto, roasted and sliced

  22. 3 to 4 cups mixed bitter greens (arugula, radicchio, dandelion, chicory, basil, parsley, endive), torn

  23. 1/4 cup sun dried tomato vinaigrette

  24. Freshly grated Wisconsin Parmesan and Romano cheeses Roasted Red Pepper Sauce:

  25. 1 cup chopped roasted red bell pepper

  26. 2 ripe tomatoes, seeded

  27. 1/3 cup chopped onion

  28. 1/4 cup prepared pesto

  29. 5 to 6 cloves roasted garlic

  30. 5 pickled banana pepper rings

  31. Sea salt

  32. Freshly grated black and green peppercorns Sun Dried Tomato Vinaigrette:

  33. 4 cups chopped oil-packed, sun-dried tomatoes

  34. 3 quarts olive oil

  35. 1 cup chopped Spanish onion

  36. 8 cloves garlic, chopped

  37. 1/4 cup salt

  38. 1/4 cup dried basil

  39. 1/4 cup oregano

  40. 1/4 cup rosemary leaves

  41. 2 tablespoons black pepper

  42. 2 to 3 cups balsamic vinegar

  43. 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 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

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback