The Da Vinci II Pizza

A work of culinary art—pizzeria-style—created by Chefs Dino and Nick Ciccone.

Recipe Ingredients:

Pizza:
14 ounces fresh pizza dough
1/3 cup roasted red pepper sauce
2 teaspoons fresh oregano leaves
2 1/2 ounces shaved prosciutto
5 1/2 ounces Wisconsin Asiago cheese, grated
4 ounces Wisconsin Feta cheese, crumbled
3 1/2 ounces Wisconsin Fresh Mozzarella, chopped
5 ounces (about 2/3 cup) fresh fennel, sliced and grilled
1/2 cup sliced artichoke hearts
2 1/2 ounces shiitake mushroom caps, brushed with pesto, roasted and sliced
3 to 4 cups mixed bitter greens (arugula, radicchio, dandelion, chicory, basil, parsley, endive), torn
1/4 cup sun dried tomato vinaigrette
Freshly grated Wisconsin Parmesan and Romano cheeses

Roasted Red Pepper Sauce:
1 cup chopped roasted red bell pepper
2 ripe tomatoes, seeded
1/3 cup chopped onion
1/4 cup prepared pesto
5 to 6 cloves roasted garlic
5 pickled banana pepper rings
Sea salt
Freshly grated black and green peppercorns

Sun Dried Tomato Vinaigrette:
4 cups chopped oil-packed, sun-dried tomatoes
3 quarts olive oil
1 cup chopped Spanish onion
8 cloves garlic, chopped
1/4 cup salt
1/4 cup dried basil
1/4 cup oregano
1/4 cup rosemary leaves
2 tablespoons coarse ground black pepper
2 to 3 cups balsamic vinegar
2 cups red wine vinegar

Cooking Directions:

1. For Pizza: Lightly sprinkle 14-inch pizza pan with corn flour; press dough into pan. Spread with 1/3 cup roasted red pepper sauce, thinning with olive oil, if needed. Top with oregano and prosciutto. Combine Asiago, Feta and Fresh Mozzarella; mix well. Spread evenly over pizza. Top with fennel and artichokes. Bake in a preheated oven at 525° to 550° F (275° to 285°C) in deck oven until well done.
2. Transfer pizza to large serving tray. Cut into wedges and separate. Top with mushrooms. Toss greens with vinaigrette until lightly coated; mound between slices. Dust with Parmesan and Romano.
3. For Roasted Red Pepper Sauce: In food processor, combine red pepper, tomatoes, onion, pesto, garlic and banana peppers; process until slightly chunky. Season with salt and pepper to taste.
4. For Sun Dried Tomato Vinaigrette: In large container, combine ingredients. Let set 24 hours or longer to blend flavors. Before serving, mix well to distribute solid ingredients throughout dressing.

Makes 6 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.