Veal and Pepper Pizza

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Yield:
12 pizzas

 

Ingredients:

  • 12 ea. Pizza dough, pre rolled 7”

  • Food Spray as needed

  • 2 lbs. Veal, medium diced

  • 1/4 cup Olive Oil

  • 1 lb. Onions, small diced

  • 1/2 oz. Garlic, minced

  • 10 oz. Red Bell Peppers, small diced

  • 10 oz. Green Bell Peppers, small diced

  • 1-1/2 Tbsp. Salt

  • 1 tsp. Black Pepper

  • 1 tsp. Red Pepper Flakes

  • 2 Tbsp. Thyme, chopped

  • 2 ea. Bay Leaves

  • 28 oz. Canned Diced Plum Tomato

  • 1/4 cup Tomato paste

  • 4 Tbsp. Fresh Parsley, chopped

  • 2 lb. Mozzarella, Provolone, Parmesan Cheese blend

  • 1 cup Parmesan Cheese, grated

Instructions:

  1. Line 2 – 18”x26” sheet pans with parchment paper. Spray the paper well with non-stick spray. Place 6 pizza dough sheets on each sheet pan. Wrap pans with plastic wrap and refrigerate overnight to thaw and proof.

  2. Heat olive oil in a medium size rondeau. Add the veal cubes and brown on all sides.

  3. Add the onions and sauté for 2-3 minutes or until translucent; add the garlic, diced peppers and continue to sauté for 3-4 minutes longer. Add the tomato paste and sauté for 3 minutes.  Add thyme, bay leaves, tomatoes, salt, pepper, and chili flakes. Bring to a boil, lower to a simmer, cover and cook for 30-45 minutes or until its tender.

  4. Cool the mixture. When cold add the chopped parsley.

  5. Assemble the pizza by adding 1 ½ oz. of cheese on the proofed dough; add 4 oz. of the veal mixture to each pizza. Finish the pizza by adding an additional ½ oz. of cheese to the top.

  6. Bake in a 425°f oven for 10-15 minutes. Cut the pizza into quarters and serve immediately.


 

RECIPE VIDEO

 
 
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Nutritional Information Per Serving

579

Calories

46 g

Protein

24 g

Fat

11 g

Saturated Fat

1603 mg

Sodium

46 g

Carbohydrates


110 mg cholesterol; 4 g fiber.


Veal Cuts - IMPS / NAMP

Breast - 313, 314

Dylan Lindstadtbreast