Ingredients
Yield: 1 EA.
| Amount | Sub-recipe ingredients |
|---|---|
| 1 ea. | Al Taglio Style Dough Ball 31.74 oz. |
| 6 oz. | Spicy Vodka Sauce (Sub-Recipe) |
| 16 oz. | Shredded Mozzarella Cheese |
| 12 oz. | Hillshire Farm® Old World Specialties® Spicy Italian-Style Sausage, Large Chunk |
| 1 cup | Hillshire Farm® Cupping Pepperoni |
| 20 ea. | Red Sweety Drop Peppers |
| 2 tbsp. | Fresh Picked Oregano Leaves |
Sub-Recipe Ingredients | |
| Spicy Vodka Sauce | |
| Yield: 56 oz. 9 Pizzas EA. | |
| 2 tbsp. | Olive Oil, Prepared |
| 1 cup | Small Fresh Diced Yellow Onion |
| 1 tbsp. | Minced Garlic Clove |
| 1 tsp. | Red Pepper Flakes |
| 1 cup | Vodka Alcohol |
| 1 cup | Heavy Cream, Prepared |
| 48 oz. | San Marzano Tomato Sauce |
| 1 tsp. | Kosher Salt |
Directions
- Preheat convection oven to 475°F with a pizza stone.
- Remove pizza dough from freezer, cover tightly and slack in cooler prior to use.
- Remove pizza dough from cooler and place onto a clean work surface.
- Spread vodka sauce evenly over crust from edge to edge.
- Top vodka sauce with shredded mozzarella cheese.
- Place spicy Italian-Style sausage and cupping pepperoni on top of cheese evenly around entire pizza.
- Place prepared pizza directly onto the pizza stone inside the oven.
- Cook for approximately 8 – 10 minutes.
- Remove pizza from oven and place pizza onto a cutting board.
- Cut pizza into slices and top the entire pizza with red sweety drops and fresh picked oregano.
- Serve as needed.
Sub-Recipe Directions
Spicy Vodka Sauce
- In a large, heavy bottom cast iron pan, heat up the olive oil and saute the onions until translucent, about 10 minutes.
- Add the garlic and red pepper, allow to cook for approximately 1-2 minutes.
- Add in the vodka and allow to reduce, 2-3 minutes.
- Add in heavy cream and allow to reduce by 1/4th.
- Add in tomato sauce and salt, simmer for an additional 3-5 minutes.
- Remove from heat and place sauce into a blender.
- Blend on high until smooth.
- Remove from blender and use as needed.
