Sopressata & Sausage Pizza + Fig & Pear Salad

 

INGREDIENTS

  • pizza dough balls
  • red sauce
  • sausage
  • shredded provolone
  • baby leek
  • pine nuts
  • grated parmigiano
  • flour

KITCHEN TOOLS

  • cutting board or pizza peel
  • pizza stone or cookie sheet
  • spoon

PREP

    • Pre-heat oven to 500 degrees with pizza stone or cookie sheet. Pre-heat for at least 30 minutes before baking.
    • Take Pizza Dough out of refrigerator and let sit 10-15 min before stretching
    • Remove stem from asparagus. Slice in half lengthwise. Set aside.

COOKING INSTRUCTIONS (30 minutes)

    • Watch our instructional pizza dough stretching video and on our website www.veropizzaandpasta.com and read the dough stretching recipe card in your box before you begin. Hand stretching dough can be tricky, but fun! The video and recipe card will help you navigate this new technique. If this seems too complicated, you can use a rolling pin to roll out your dough into a 12” circle.

      • If you ordered Vero for 4 you will assemble your pizzas one at a time on your floured cutting board or pizza peel.
      • IF YOU RECEIVED A VERO FOR 4 SIZE KIT, PLEASE MAKE SURE YOU SAVE ½ OF YOUR TOPPINGS FOR YOUR SECOND PIZZA.
      • Pre-heat oven to 500 degrees with pizza stone or cookie sheet. Pre-heat for at least 30 minutes before baking. take pizza dough out of refrigerator and let  sit 10-15 min before stretching. Remove root and from leek. Slice in half. rinse if needed. Think slice leek into long thin strips. If you ordered Vero for 4 you will assemble your pizza one at a time on your floured cutting board or pizza peel and please make sure you save half of your toppings for your second pizza
      • Place hand stretched pizza crust on floured cutting board. Pour red sauce in the center of the dough. Using the back ofa spoon spread the red sauce over the dough with your border a 1/2" from edge. Don't get any red sauce on your board or your pizza will stick when sliding into the oven. sprinkle provolone cheese evenly over the dough.
      • tear sauce into small bite sized pieces and arrange over dough evenly. Place sopressata onto the dough. Arrange sliced leeks over dough.
      • Sprinkle pine nuts onto the dough. Sprinkle with grated parmigiano. Slide topped pizza from your cutting board or pizza peel onto your first pizza stone or cookie sheet. Technique: Hold your peel or cutting board near your pizza stone at slight angle. Using your wrists shake the board back and forth until it's loose enough to slide onto your  pre-heated stone.
      • If you ordered Vero for 4. assemble second pizza and repeat. your first pizza will be done a few minutes before your second pizza. Cook pizza 8-12 minutes or until desired crispiness and golden brown. Let pizza cool 2-4 minutes
      • Slice pizza into desired number of slices. Enjoy your pizza!

Wine Pairing:

    Montepulciano D'Abruzzo is a red Italian wine made from the Montepulciano wine grape in the Abruzzo region of east-central Italy.?
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