For the Veal Marsala
- Pound veal cutlets in 1/8” thickness, if necessary. Combine flour, slat and pepper in shallow dish. Lightly coat cutlets with seasoned flour.
- 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)
- 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).
- 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
- Brush pizza crust with olive oil.
- Spread the Veal Marsala sauce over the top of the pizza crust.
- Sprinkle the Provolone Cheese over the sauce and arrange the veal strips over the cheese. Top with mushrooms and artichoke hearts.
- Bake until the crust is golden brown, and the cheese totally melted.
- 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.