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 ...
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