Veal and Pepper Pizza
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
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.
Heat olive oil in a medium size rondeau. Add the veal cubes and brown on all sides.
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.
Cool the mixture. When cold add the chopped parsley.
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.
Bake in a 425°f oven for 10-15 minutes. Cut the pizza into quarters and serve immediately.
Nutritional Information Per Serving
110 mg cholesterol; 4 g fiber.