Summer Veal Sausage Pizza with Roasted Bell Peppers & Caramelized Onions

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Yield:
3 12” pizzas

 

Caliterra, Chicago, IL, Executive Chef John Coletta


Ingredients:

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 All-purpose 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

  • Kosher salt as needed

  • Freshly ground white pepper as needed

Toppings:

  • 1 cup Grated Fontina cheese

  • 1 cup Roasted bell peppers, cut into 1/4-inch strips

  • 1 cup Caramelized onions

  • 1/4 cup Fresh basil, cut in fine chiffonade

Instructions:

Pizza Dough:

  1. 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.

  2. 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.

Summer Veal Sausage:

  1. Combine all ingredients, except salt and pepper, in bowl; cover and refrigerate overnight.

  2. Shape into 1-inch thick log; refrigerate. Cut into 1/2-inch slices.

Toppings:

  1. Prepare and assemble toppings.


Chef’s Tip: *A very hot oven is essential to produce a crust that is crisp on the outside and chewy within. Our pizza at Caliterra always seems to come out best after the fire in the oven has been heating the bricks for 3 hours or more.



Veal Cuts - IMPS / NAMP

Ground - 396

Dylan Lindstadtground