Brickyard Pizza

This enticing new form will help you build a loyal pizza following—one brick at a time. The extra-long thin-crust pizza is loaded with spicy pepperoni, bias-sliced sausage, sausage crumbles, spicy tomato sauce, and lots of Italian cheese.


Step 1

Makes four each 12" x 4" pizzas 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.

Step 2

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

Step 3

Combine the pizza sauce and sambal in a container and whisk to blend. Hold refrigerated at or below 40°F. To assemble each 12" x 4" pizza: Dock the dough to prevent blistering and bubbling. Spread 2 ounces of spicy pizza sauce evenly over dough.

Step 4

Top the sauce with 2 ounces of pizza cheese blend, 14 slices of pepperoni, 8 slices of bias-cut sausage, 1½ ounces of pork sausage, and 1½ ounces of additional pizza cheese blend. Bake on a parchment-lined sheet pan or mesh pizza screen in a 375°F 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.

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