RH Staff

Yield: 3 12” pizzas.

PIZZA DOUGH:
1 oz. fresh or 1/4 oz. dry yeast
1/4 cup warm water
3/4 cup cold water
2 Tbsp. extra virgin olive oil
1 tsp. salt
3 cups flour

SUMMER VEAL SAUSAGE:
1 lb. ground veal (IMPS/NAMP 396)
5 oz. pancetta, finely diced
1 Tbsp. shallots, finely minced
1 Tbsp. garlic, finely minced
1 tsp. chopped fresh rosemary
1/2 to 3/4 cup dry white wine
1 to 2 Tbsp. Cognac
as needed, kosher salt
as needed, freshly ground white pepper

TOPPINGS:
1 cup grated Fontina cheese
1 cup roasted bell peppers, cut into 1/4” strips
1 cup caramelized onions
1/4 cup fresh basil, cut in fine chiffonade

For Dough: Dissolve yeast in warm water; let stand 10 minutes. Combine cold water, oil and salt in small bowl; mix well. Place flour in food processor or mixer. Add the water-oil-salt mixture; mix slowly. Add yeast mixture; mix until dough forms a ball.

Remove dough; dust lightly with flour. Let rest 30 minutes. Divide dough into thirds; roll each piece into smooth ball. Place on flat pan; cover with damp towel. Refrigerate.

For Summer Veal Sausage: Combine all ingredients, except salt and pepper, in bowl. Cover and refrigerate overnight.

Add salt and pepper, then shape into 1”-thick log; refrigerate. Cut into 1/2” slices.

For Pizza: Prepare and assemble toppings. Remove dough from refrigerator 1 hour before using. Preheat oven to 500°F for 1 hour.*

Per Order: On lightly floured surface, stretch and shape 1 piece of dough into 12” circle. Place on floured wooden paddle. Using 1/3 of each topping ingredient, sprinkle cheese to within 1/2” of edge, top with bell peppers and onions, dot with veal sausage and sprinkle with basil.

Bake for 7 to 8 minutes or until sausage is cooked and cheese is bubbly. Cut into 8 pieces and serve at once.

*Chef's note: A very hot oven is essential to produce a crust that's crisp on the outside and chewy within.

Recipe Provided By: Executive chef John Coletta, Carlucci, Downers Grove, IL (formerly of Caliterra, Chicago).

Photo Credit: National Cattleman's Beef Assn. on behalf of the Cattleman's Beef Board