Recipes

Brickyard Pizza

Recipe from the Tyson Foods Kitchens

8 Servings

INGREDIENTS & INSTRUCTIONS

This enticing new form will help you build a loyal pizza following—one brick at a time. The extra-long thin-crust pizza is loaded with spicy pepperoni, bias-sliced sausage, sausage crumbles, spicy tomato sauce, and lots of Italian cheese.

INGREDIENTS	QUANTITY	METHOD
Bonici® 12”x16” Sheeted Dough (#25360-269)	1 each	Makes four each 12”x4” pizzas. Place the dough on a parchment-lined sheet pan. Cover completely and slack in refrigerator between 32° and 36°F prior to use. Cut the 12”x16” dough into approximately four 12”x4” rectangular pieces. Cover the dough completely and hold refrigerated at or below 40°F.
Bonici® 1/4” Sliced Italian Sausage, Bias Cut, (#101393-269) Bonici® Italian Style Pork Sausage, Regular Crumble, 28/oz., (#101581-269) Bonici® Spicy Regular Sliced Pepperoni, 14/oz., (#105217-269)	32 each 6 oz. 56 each	Cover the sliced Italian sausage, pork sausage, and pepperoni completely and slack separately in the refrigerator between 32° and 36°F prior to use.
Spicy Pizza Sauce Pizza sauce, commercially prepared Sambal, commercially prepared	8 oz. 3/4 oz.	Combine the pizza sauce and sambal in a container and whisk to blend. Hold refrigerated at or below 40°F. To assemble each 12”x4” pizza: Dock the dough to prevent blistering and bubbling. Spread 2 ounces of spicy pizza sauce evenly over dough.
Pizza cheese blend (mozzarella, unsmoked provolone, Parmesan, and Romano), commercially prepared, shredded	14 oz.	Top the sauce with 2 ounces of pizza cheese blend, 14 slices of pepperoni, 8 slices of bias-cut sausage, 1-1/2 ounces of pork sausage, and 1-1/2 ounces of additional pizza cheese blend. Bake on a parchment-lined sheet pan or mesh pizza screen in a 375°F preheated convection oven for 6 to 8 minutes or until golden and bubbly. Remove from the oven and cut into four each 3”x4” slices.

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Contact your Local Golbon Distrbutor to order the ingredients featured in this recipe.