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Summer Veal Sausage Pizza with Roasted Bell Peppers & Caramelized Onions



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1 oz. (fresh) or 1/4 oz. (dry) yeast
1/4 cup warm water
3/4 cup cold water
2 tbsp. Extra virgin olive oil
1 tsp. salt
3 cups all-purpose flour
1 lb. ground veal (IMPS/NAMP 396)
5 oz. pancetta, finely diced
1 tbsp. shallots, finely minced
1 tbsp. garlic, finely minced
1 tsp. chopped fresh rosemary
1/2 to 3/4 cup cup dry white wine
1 to 2 tbsp. cognac
kosher salt and freshly ground white pepper, as needed
1 cup grated Fontina cheese
1 cup roasted bell peppers, cut into 1/4-inch strips
1 cup caramelized onions
1/4 cup fresh basil, cut in fine chiffonade


  1. 1
    For Pizza Dough: Dissolve yeast in warm water; let stand 10 minutes. Combine cold water, oil and 1 tsp. salt in small bowl; mix well. Place flour in food processor or mixer. Add the water-oil-salt mixture; mix slowly. Add yeast mixture; mix until dough forms a ball.
  2. 2
    Remove dough; dust lightly with flour. Let rest 30 minutes. Divide dough into thirds; roll each piece into smooth ball. Place on flat pan; cover with damp towel. Refrigerate.
  3. 3
    For Summer Veal Sausage: Combine all ingredients such as veal, pancetta, shallot, garlic, rosemary, wine and cognac in bowl; cover and refrigerate overnight. Shape into 1-inch thick log; refrigerate. Cut into ½-inch slices.
  4. 4
    For Toppings: Prepare and assemble toppings such as fontina cheese, bell peppers, onions and basil.


Caliterra, Chicago, IL, Executive Chef John Coletta

A very hot oven is essential to produce a crust that is crisp on the outside and chewy within. Our pizza at Caliterra always seems to come out best after the fire in the oven has been heating the bricks for 3 hours or more.

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preparation methods
cuisines European, Italian
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