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
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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.
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Heat olive oil in a medium size rondeau. Add the veal cubes and brown on all sides.
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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.
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Cool the mixture. When cold add the chopped parsley.
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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.
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Bake in a 425°f oven for 10-15 minutes. Cut the pizza into quarters and serve immediately.
