cat lover
07-03-2006, 03:33 PM
Recipe from Chef2Chef
For 48 servings:
2 1/2 quarts crushed tomatoes or sauce tomatoes
1 1/2 cups (4 1/2 ounces) Wisconsin Parmesan cheese, grated
2 tsp basil leaves, dry, crushed
2 tsp oregano leaves, dry, crushed
4 1/2 pounds pizza crust dough, proofed
1 quart Italian sausage, crumbled, browned, drained
1 pound mushrooms, sliced
2 cups (6 ounces) Wisconsin Asiago cheese, grated
3 cups sweet green peppers, chopped
1 1/2 quarts (1 1/2 pounds) Wisconsin Provolone cheese, shredded
1/2 gallon (2 pounds) Wisconsin Mozzarella cheese, shredded
For sauce: Mix crushed tomatoes with Parmesan cheese, basil and oregano.
Shape dough into 12 inch round crusts, using 9 ounces dough for each. Ladle 11 ounces sauce over each crust, spread evenly. Top each pizza with directed ingredients. Bake in conventional oven at 400 degrees F, for 18 to 22minutes until crust is crisp and golden. Cut each pizza into 6 wedges.
Tip: May substitute 2 3/4 quarts prepared pizza sauce for sauce ingredient
For 48 servings:
2 1/2 quarts crushed tomatoes or sauce tomatoes
1 1/2 cups (4 1/2 ounces) Wisconsin Parmesan cheese, grated
2 tsp basil leaves, dry, crushed
2 tsp oregano leaves, dry, crushed
4 1/2 pounds pizza crust dough, proofed
1 quart Italian sausage, crumbled, browned, drained
1 pound mushrooms, sliced
2 cups (6 ounces) Wisconsin Asiago cheese, grated
3 cups sweet green peppers, chopped
1 1/2 quarts (1 1/2 pounds) Wisconsin Provolone cheese, shredded
1/2 gallon (2 pounds) Wisconsin Mozzarella cheese, shredded
For sauce: Mix crushed tomatoes with Parmesan cheese, basil and oregano.
Shape dough into 12 inch round crusts, using 9 ounces dough for each. Ladle 11 ounces sauce over each crust, spread evenly. Top each pizza with directed ingredients. Bake in conventional oven at 400 degrees F, for 18 to 22minutes until crust is crisp and golden. Cut each pizza into 6 wedges.
Tip: May substitute 2 3/4 quarts prepared pizza sauce for sauce ingredient