13 oz pizza dough, Gala VE 062856
1–1½ tb olive oil, Corto VE 034585
2 oz salami (sliced or chopped), Margherita VE 072262
2 oz mortadella (torn or sliced), Carando VE 060382
2 oz ham (sliced or chopped), Hormel VE 061995
10 oz mozzarella cheese, Fata VE 074245
¼ c. olives (chopped), Byzantine VE 030161
¼ c. giardiniera (drained and chopped), Marconi VE 031161
¼ c. roasted red peppers (sliced/drained), Santa Lucia VE 073670
1 tsp toasted sesame seeds, McCormick VE 059544
Preheat your oven to 500–525°F.
Oil your pan generously with olive oil and press the pizza dough into the pan. Let it rest briefly, then continue stretching it until it reaches the edges. Cover and allow the dough to rise for 1–1½ hours, until it becomes puffy.
Once risen, spread the mozzarella cheese evenly over the dough, making sure to go edge-to-edge and press some against the sides of the pan to create a crispy crust.
Add the olives, giardiniera, and roasted red peppers evenly across the top of the cheese before baking.
Bake the pizza for 7–9 minutes, until the edges are deeply golden and crispy and the cheese is bubbling.
After removing the pizza from the oven, immediately add the salami, mortadella, and ham. Finish by sprinkling the toasted sesame seeds over the top. Allow the pizza to cool for a few minutes, then slice and serve.
1, 14-inch pizza
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
