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Wild Boar Sausage Pizza

Wild Boar Sausage Pizza

Chef Lee Sepaniac | Culinary Specialist, Gourmet Food Group

Foccacia Crust, Fontina, Ricotta, Green Cerignola Olive, Wild Boar Sausage with Roasted Garlic and Marsala, Petite Italian Mix, Dried Fig and Fig Balsamic Glaze

Ingredients

Focaccia Crust

  • 2 teaspoons rapid-rising dry yeast
  • 1 cup warm water
  • 2 tablespoons sugar
  • 3 1/2 to 4 cups flour
  • 1 tablespoon coarse salt
  • 1/4 cup olive oil

Toppings

  • 1 Tbsp. Minced Garlic
  • 1 oz. EVOO
  • 2 oz. Cerignola Olive
  • 2 oz. Ricotta Cheese
  • 4 oz. Fontina Cheese
  • 3 oz. Wild Boar Sausage with Garlic
  • 2 oz. Chopped Dried Figs
  • 1/2 oz. Fig Balsamic Glaze

Preparation

Focaccia Crust

  1. In a large mixing bowl, combine the yeast, water and sugar. Let stand for 3 minutes until a foam appears
  2. In a large mixing bowl, stir together flour and salt. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.
  3. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover and let rest and rise for 1 hour at room temperature or for 8 to 12 hours in the refrigerator. If you refrigerate the dough, remove it 30 minutes before you begin to shape it.
  4. To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds.

Toppings

  1. Stretch the Focaccia dough into a 12-14 inch oval shape and top with EVOO and Garlic. Add olives and pre-cooked sausage and bake 8 minutes at 500 degrees
  2. Remove from oven and add both cheeses and The chopped dried figs, cook an additional 4 minutes
  3. Finish pizza with the Italian mix greens and drizzle with fig balsamic glaze.

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