Brickyard Pizza



  • Bonici 12 x 16 Sheeted Dough, (#25360-269), 1 ea.

  • 8 oz.Bonici 1/4"Sliced  Italian Sausage, Bias Cut,  (#101393-269), 32 each

  • 6 o.z. Bonici Italian Style Pork Sausage, Regular Crumble, 28/oz., (#101581-269)

  • 4 o.z. Bonici Spicy Regular Sliced Pepperoni, 14/oz., (#105217-269),56 each

  • Spicy Pizza Sauce

  • 8 oz. (3/4 c) Pizza sauce, commercially prepared

  • 3/4 oz. (1 T.) Sambal, commercially prepared

  • 14 oz. (3 1/2 c.) Pizza cheese blend (Mozzarella, unsmoked provolone, Parmesan, and Romano), commercially prepared, shredded

  • Directions:

    Place the dough on a parchment-lined sheet pan. Cover completely and slack in refrigerator between 32° and 36°F prior to use.

    Cut the 12" x 16" dough into approximately four 12" x 4" rectangular pieces. Cover the dough completely and hold refrigerated at or below 40°F.

    Cover the sliced Italian sausage, pork sausage, and pepperoni completely and slack separately in the refrigerator between 32F and 36°F prior to use.

    Combine the pizza sauce and sambal in a container and whisk to blend. Hold refrigerated at or below 40F.

    To assemble each 12" x 4" pizza: Dock the dough to prevent blistering and bubbling. Spread 2 oz. of spicy pizza sauce evenly over dough.

    Top the sauce with 2 oz. of pizza cheese blend, 14 slices of pepperoni, 8 slices of bias-cut sausage, 1½ oz. of pork sausage, and 1½ oz. of additional pizza cheese blend

    Bake on a parchment-lined sheet pan or mesh pizza screen in a 375F preheated convection oven for 6 to 8 minutes or until golden and bubbly.

    Remove from the oven and cut into four each 3" x 4" slices.

    Serving size: 6¼ oz. (two 3" x 4" slices)

Additional Information

Category: Pizza
Recipe Source: Manufacturers Pizza
Submitted By: Tyson Foodservice