Pot Roast Pizza 6 oz. West Creek beef, pot roast 1 pizza crust 6 oz. demi glaze 6 oz. Bacio mozzarella cheese, shredded 4 shakes Roma pizza seasoning
Place crust on pizza screen. Spread sauce on bottom of crust. Spread pot roast over sauce evenly. Spread cheese over pot roast evenly. Bake until golden brown, approximately 7 minutes.
Prosciutto Pizza with Fresh Fig Jam 1/2 cup water 2 tbsp. orange juice 1 tsp. orange zest 8 fresh figs, peeled & chopped 1/2 cup sugar, granulated 1 sheeted pizza dough 1 tbsp. Piancone olive oil 6 oz. Roma prosciutto 3 oz. Roma cheese, blue crumbles 6 oz. Bacio cheese, shredded 2 blades chives, fresh In a saucepan over medium heat, add the sugar, water, orange juice, and orange zest; stir to combine. Simmer for 5 minutes. Add in the figs and cook until soft, approximately 5 minutes, continue stirring to prevent scorching. Thaw dough on lined sheet pans covered with plastic at room temperatures 1 hour or overnight in the cooler. Stretch 14” dough piece to 16” size by pan stretching, hand stretching, or knuckle docking. Place dough on pizza screen sprayed with pan release. If pan or hand stretched, dock dough before adding toppings. Brush dough evenly with olive oil. Spread Mozzarella cheese over entire pizza and then add the blue cheese crumbles. Top with shaved Prosciutto. Evenly distribute fig compote over dough in small dollops, using a teaspoon.
Arugula Sausage Beef Pizza 1 Ultimo dough ball 1 tbsp. Piancone extra virgin olive oil 8 oz. Bacio mozzarella cheese, shredded 1 med Peak tomato, sliced and roasted 4 oz. Ultimo ground beef, hand pinched 4 oz. Assoluti Italian sausage, hand pinched 2 oz. Roma cheese, Parmesan 1/2 cup Peak arugula Brush olive oil evenly over pizza shell, up to ½ inch of edge. Evenly layer with mozzarella, tomatoes, beef, and sausage. Place in preheated 450° F conventional or pizza oven and bake 12-18 minutes or until crust is golden and cheese is bubbly and beginning to brown. Remove from oven and top with parmesan and arugula.