Veal Marsala Pizza
Veal Marsala Pizza

Veal Marsala Pizza

Who would have thought to turn your leftovers into pizza, especially veal marsala? This repurposed recipe takes a classic Veal Marsala recipe and turns it into something the whole family can look forward too. Pizza night has never been so delicious! Its good enough to eat twice!
The smaller the veal strips the easier the pizza with be to eat with this recipe. This recipe uses provolone and parmesan cheese, but you can switch it up and use what you like best! Also, if you prefer something other than mushrooms and artichoke hearts try the veggies of your choice. You family will have you cooking Veal Marsala just for the pizza night!
Veal Marsala Recipe
Sponsored by the New York Beef Council, Imagery, and video courtesy of Shelby Ruttan of Grumpys Honeybunch 


Prep Time:
20 minutes

Cook Time:
35 minutes

Total Time:
55 minutes

1 – 12” pizza


For the Veal Marsala

  • 1 ½  lbs veal cutlets, cut 1/8” to 1/4” thick
  • 1/3  cup all-purpose flour
  • 1  teaspoon salt
  • 1/4  teaspoon ground white pepper
  • 5  Tablespoons butter (divided)
  • 12 ounces, mushrooms, thinly sliced (about 3 cups)
  • 1 ½  teaspoons minced garlic
  • 2 ½  teaspoons minced fresh sage leaves
  • 1 ½  cups Marsala or Chardonnay
  • 1 teaspoon finely chopped fresh parsley
  • 1/4 teaspoon salt

For the Pizza

  • 1 12” pizza crust
  • 2 Tablespoons olive oil
  • 3-4 reserved cooked veal cutlets (sliced into thin strips)
  • 1/2 cup reserved sautéed mushrooms
  • 1/2 cup reserved Marsala sauce
  • 1 cup shredded Provolone Cheese
  • 1/3 cup artichoke hearts, quartered
  • 2 Tablespoons shredded parmesan cheese
  • 4-5 Fresh Sage Leaves (optional)


For the Veal Marsala

  1. Pound veal cutlets in 1/8” thickness, if necessary.  Combine flour, slat and pepper in shallow dish.  Lightly coat cutlets with seasoned flour.
  2. Heat 2 Tablespoons butter in large nonstick skillet over medium heat until melted.  Add mushrooms and garlic and sage; cook and stir 5 minutes or until mushrooms are slightly browned.  Remove from skillet, reserve ½ cut mushrooms (for pizza)
  3. Heat 1 Tablespoon butter in same skillet over medium heat until melted.  Place 2 or 3 cutlets in skillet; cook 2 to 3 minutes or until veal is cooked through, turning once.  Remove cutlets; keep warm.  Repeat with remaining cutlets, adding remaining butter as needed, reserve 3-4 cooked cutlets (for pizza).
  4. Add Marsala to skillet; increase heat to medium-high.  Cook and stir until browned bits attached to skillet are dissolved and wine is reduced by half, reserve ½ cup sauce (pizza).  Stir in sautéed mushrooms (add 1 T butter), parsley and 1/4 teaspoon salt; heat through.  Spoon sauce over cutlets.  Serve immediately.

For the Pizza

  1. Brush pizza crust with olive oil.
  2. Spread the Veal Marsala sauce over the top of the pizza crust.
  3. Sprinkle the Provolone Cheese over the sauce and arrange the veal strips over the cheese. Top with mushrooms and artichoke hearts.
  4. Bake until the crust is golden brown, and the cheese totally melted.
  5. Sprinkle the parmesan cheese over the top of the pizza.

Fried Sage Topping (optional):

To do this, melt 1 Tablespoon of butter in a small skillet until it bubbles. Add 4-5 sage leaves and fry until lightly browned. Crumble it over top of the pizza before slicing to serve.

Recipe Video