6 lb. veal leg cutlets, 1/8 to ¼ inch thick (IMPS/NAMP 1336)
salt and ground black pepper, as needed
1/4 cup olive oil
7-1/2 lb. pizza crust dough
6 cups sautéed wild mushrooms
1-1/2 lb. shredded mozzarella cheese
1/4 cup chopped fresh parsley
Pound 8 ounces veal to _-inch thickness, if necessary. Season with salt and pepper. Cook in 1 teaspoon oil over medium-high heat 1 to 2 minutes for medium-rare doneness, turning once. Cool veal; cut into 1½ x ¾-inch strips. Toss with ¾ ounce Marsala Sauce.
Roll out 10 ounces dough to 12-inch circle. Top with ½ cup mushrooms. Top with veal strips; sprinkle with 2 ounces cheese.
Place pizza on preheated pizza stone in 500°F to 550°F oven. Bake 5 to 6 minutes. Remove from oven. Drizzle with ¾ ounce Marsala Sauce. Sprinkle with 1 teaspoon parsley.