The New Full House Pizza By Chef Darrell Janis
2 Portobello mushroom caps, sliced
Olive oil 1 lb 19 ounce pizza dough ball
2 1/2 ounces Wisconsin Whole-Milk Mozzarella cheese, shredded
2 1/2 ounces Wisconsin smoked Gouda cheese, shredded
3 ounces precooked chorizo sausage, sliced
2 to 3 ounces duck breast tenders, cut into thin strips and saut'ed
grated Wisconsin Romano cheese
3 to 4 teaspoons roasted garlic
1/4 teaspoon chorizo seasoning (cayenne pepper, garlic powder, paprika)
black pepper chopped fresh parsley, green onions and diced tomatoes
Brush mushroom slices with olive oil; grill 2 minutes on each side. Hand stretch dough to 16 inches; drizzle with olive oil. Top with Mozzarella, Gouda, mushrooms, chorizo, duck, Romano, chorizo seasoning and pepper. Bake at 550 degrees F in deck oven for 7 to 10 minutes. Garnish with parsley, green onions and tomatoes.
Number of Servings: 6
© 2004 Wisconsin Milk Marketing Board, Inc.