Gourmet Triple Meat and Cheese Pizza | Saputo Foodservice

Ingredients

• 1 each Dough ball, Neapolitan style
• 75 ml White Sauce
• 100 gr Pizza Mozzarella , shred
• 50 gr Ricotta
• 100 gr Italian Sausage, cooked & crumbled
• 50 gr Pancetta, sliced & par-cooked
• 100 gr Wild Mushrooms (oyster, shimeji, porcini, etc.)
• 25 gr Parmesan Petals
• 50 gr Prosciutto, sliced
• 10 gr Basil Leaves, torn
• Pinch Chili Flakes
• Working on a floured surface, stretch the dough out to approximately a 20 cm circle, and then spread the sauce evenly so it covers all but the outer 2 cm around the outside of the dough.
• Slice and trim mushrooms into decent sized pieces depending on variety, then sauté in a hot dry pan until starting to brown. Add a splash of olive oil, salt and pepper and cook until soft.
• Spread out all the mozzarella and dollops of ricotta cheeses around the pizza evenly.
• Top with sausage, pancetta, and sauteed wild mushrooms. Top with Parmesan petals.
• Bake until done – cook time varies greatly depending on the type of oven used.
• Once done, cut into slices and add a piece of prosciutto to each slice.
• Sprinkle torn basil leaves and chilies around the pizza as a garnish.