Caliterra, Chicago, IL, Executive Chef John Coletta
Serves:
3 12” pizzas
Ingredients
Pizza Dough:
- 1 oz fresh or 1/4 oz dry Yeast
- 1/4 cup Warm water
- 3/4 cup Cold water
- 2 Tbsp Extra virgin olive oil
- 1 tsp Salt
- 3 cups All-purpose flour
Summer Veal Sausage:
- 1 lb Ground Veal (IMPS/NAMP 396)
- 5 oz Pancetta, finely diced
- 1 Tbsp Shallots, finely minced
- 1 Tbsp Garlic, finely minced
- 1 tsp Chopped fresh rosemary
- 1/2 to 3/4 cup Dry white wine
- 1 to 2 Tbsp Cognac
- Kosher salt as needed
- Freshly ground white pepper as needed
Toppings:
- 1 cup Grated Fontina cheese
- 1 cup Roasted bell peppers, cut into 1/4-inch strips
- 1 cup Caramelized onions
- 1/4 cup Fresh basil, cut in fine chiffonade
Instructions
Pizza Dough:
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Dissolve yeast in warm water; let stand 10 minutes. Combine cold water, oil and salt in small bowl; mix well. Place flour in food processor or mixer. Add the water-oil-salt mixture; mix slowly. Add yeast mixture; mix until dough forms a ball.
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Remove dough; dust lightly with flour. Let rest 30 minutes. Divide dough into thirds; roll each piece into smooth ball. Place on flat pan; cover with damp towel. Refrigerate.
Summer Veal Sausage:
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Combine all ingredients, except salt and pepper, in bowl; cover and refrigerate overnight.
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Shape into 1-inch thick log; refrigerate. Cut into 1/2-inch slices.
Toppings:
-
Prepare and assemble toppings.
