Wisconsin Provolone Pizza
Courtesy of Wisconsin Milk Marketing Board
Servings: 8
Prep Time: 15 Min.
Cook Time: 20-25 Min.
Prep Time: 15 Min.
Cook Time: 20-25 Min.
What you need:
* olive oil
* 1 loaf frozen bread dough, thawed
* 1 can (14 1/2 oz.) diced tomatoes, drained
* 1 can (14 oz.) artichoke hearts, drained
* 1 can (10 1/2 oz.) cut asparagus, drained
* 1 can (2 1/2 oz.) sliced olives, drained
* 1 can (4 oz.) sliced mushrooms, drained
* 1 c. cubed ham
* anchovy paste, optional
* 1 Tbsp. dried oregano
* 8 oz. thinly sliced Wisconsin Provolone cheese
* 1 loaf frozen bread dough, thawed
* 1 can (14 1/2 oz.) diced tomatoes, drained
* 1 can (14 oz.) artichoke hearts, drained
* 1 can (10 1/2 oz.) cut asparagus, drained
* 1 can (2 1/2 oz.) sliced olives, drained
* 1 can (4 oz.) sliced mushrooms, drained
* 1 c. cubed ham
* anchovy paste, optional
* 1 Tbsp. dried oregano
* 8 oz. thinly sliced Wisconsin Provolone cheese
What to do:
1. Use olive oil to grease bottom of 14-in. deep-dish pizza pan.
2. 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 at 425°F for 20 to 25 min. or until edges of crust are deep golden brown. Serve immediately.
2. 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 at 425°F for 20 to 25 min. or until edges of crust are deep golden brown. Serve immediately.