1, 13 oz Dough Ball, Gala, VE 062856
2 tb Pizza Sauce with Basil, Stanislaus Sapporito, VE 044710
2 tb Basil Pesto Mayonnaise, (see below)
1 tb Grated Parmesan, Fata, VE 074256
MAYONNAISE:
1 cup Mayonnaise, Ventura, VE 017351
1 cup Basil Pesto, Armanino, VE 063664
1 tsp Lemon Juice, Natalie’s, VE 015268
For the mayonnaise, combine all ingredients well.
Allow the pizza dough to rest at room temperature for 15-20 minutes.
Cut the dough ball in half, and then roll each half out into a rope.
Using a bench knife, cut the dough ropes into 8 pieces each.
Drop a fryer basket down into the fryer- carefully drop each piece of dough into the hot oil.
Fry until puffy and golden brown.
Remove from oil and drain well- in a stainless bowl, toss pieces with a pinch of salt.
Plate, and drizzle the tomato sauce on top, as well as the basil mayonnaise.
Sprinkle with grated parmesan.
1 order
MAILING ADDRESS
Van Eerden Foodservice
PO Box 3110
Grand Rapids, MI 49501
GRAND RAPIDS SHIPPING ADDRESS
Van Eerden Foodservice
650 Ionia SW
Grand Rapids, MI 49503
FORT WAYNE SHIPPING ADDRESS
Van Eerden Foodservice
8252 Smith Rd
Fort Wayne, IN 46809
Main Office: 555 555-5555
Product Sales: 555 555-5555
