Wisconsin Provolone Pizza
Courtesy of Wisconsin Milk Marketing Board 8 Servings • 15 Min. Prep Time • 20-25 Min. Cook Time| Ingredients |
|---|
| 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 |
Directions:
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.
