Founder's Pie Pizza
A 'pie' topped with classic pizza sauce, three cheeses, pepperoni and sweet Italian sausage—now this is pie well-deserving to be called pizza!
Cornmeal as needed
20 ounces pizza dough
1 ounce extra virgin olive oil
6 ounces pizza sauce
1/2 ounce Wisconsin Romano cheese
8 ounces Wisconsin Whole-Milk Mozzarella
2 ounces pepperoni, cooked
5 ounces sweet Italian sausage, cooked and crumbled
6 ounces Wisconsin Ricotta cheese
- Sprinkle cornmeal on a 16-inch pizza peel. Stretch dough to a size 1/2 inch smaller than the peel and squirt olive oil over the dough.
- Ladle pizza sauce over the oil, and sprinkle Romano cheese on the sauce. Top with Mozzarella. Place pepperoni slices onto the pizza; break the cooked sausage into pieces onto the pizza. Place small pieces of Ricotta evenly over the pizza.
- Bake in a wood-fired oven, directly on the brick surface, for approximately 5 minutes, turning periodically until golden brown.
Makes 1 (15-inch) pizza.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.