YIELD: 12 RECTANGULAR FLATBREADS 12 (8 oz.) pizza dough balls 24 oz. prepared pizza sauce lbs. smoked mozzarella cheese (can substitute smoked gouda or smoked Fontina) 3 lbs. Italian sausage links, sliced 12 oz. artichoke hearts, sliced 1.25 oz. fresh basil leaves, chopped For each pizza: Roll out one dough ball on floured work surface into 10×7" rectangle. Transfer to cornmeal-dusted peel. Ladle 2 oz. pizza sauce on dough; spread evenly. Layer ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.