Provolone Pizza
Frozen bread dough makes an easy, deep-dish pizza crust, filled with tomatoes, artichoke hearts, asparagus, mushrooms, olives, ham and provolone cheese.
Recipe Ingredients:
Olive oil
1 loaf frozen bread dough, thawed
1 (14.5-ounce) can diced tomatoes, drained
1 (14-ounce) can artichoke hearts, drained
1 (10.5-ounce) can cut asparagus, drained
1 (2.5-ounce) can sliced olives, drained
1 (4 ounces) sliced mushrooms, drained
1 cup cubed ham
Anchovy paste (optional)
1 tablespoon dried oregano
8 ounces thinly sliced Wisconsin Provolone cheese
Cooking Directions:
- Use olive oil to grease bottom of 14 inch deep-dish pizza pan. Gently pat dough in pan making a small rim at the edges. Cover with tomatoes, artichokes, asparagus, olives, mushroom, ham, anchovy paste. Cover with cheese; sprinkle with oregano.
- Bake in a preheated oven at 425°F (220°C) for 20 to 25 minutes or until edges of crust are deep golden brown. Serve immediately.
Makes 4 servings.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.