Ingredients
- ½ Pack Carando Mozzarella Rustica Meatballs½ Pack
- ¼ Pound Carando Pancetta, Diced¼ Pound
- ¼ Pound Carando Pepperoni, Diced¼ Pound
- ½ Pack Carando Sweet Italian Sausage½ Pack
- ¼ Pound Carando Capicola¼ Pound
- 1 Can San Marzano Tomatoes1 Can
- 2 Tablespoons Tomato Paste2 Tablespoons
- 7 Fresh Garlic Cloves, Minced7
- 1 Small Shallot, Minced1
- 1½ Tablespoons Dried Oregano1½ Tablespoons
- ¼ Cup Fresh Basil, Minced¼ Cup
- 1½ Pounds Mozzarella Cheese, Shredded1½ Pounds
- ½ Cup Parmesan Cheese, Grated½ Cup
- 1 Teaspoon Crushed Red Pepper1 Teaspoon
Instructions
Preheat oven to 375ºF.
Cook the meatballs and sausages according to package instructions, remove from oven and allow to cool.
Heat the oven to 450ºF.
Press the dough into an oiled 10x15 baking pan, allow to rise while you prep the other ingredients.
Render the pancetta in a skillet over medium-high heat, drain and reserve.
Place the tomatoes, tomato paste, garlic, shallot, oregano, and basil in the bowl of a food processor and process until just slightly chunky. Reserve.
Slice the meatballs and sausages. Reserve.
Sprinkle 1/3 of the mozzarella over the dough, then top with the desired amount of sauce.
Sprinkle the crushed red pepper and parmesan over the sauce.
Top the pizza with the remaining cheese.
Evenly spread the meatballs, sausages, pancetta, pepperoni, and capicola over the pizza and bake for 15 minutes, or until bubbly and golden brown.
Allow the pizza to rest for 5 minutes then cut into squares and serve.
