13 oz pizza dough, Gala VE 062856
1 tb olive oil, Corto VE 034585
2 tb roasted garlic pesto, Armanino VE 073432
7 oz mozzarella cheese, Fata VE 074245
3 tb pickled onions, Savor Imports VE 045236
2 tb pickled sweet peppers, Cool Crisp VE 031141
2 tb banana peppers, Cool Crisp VE 031118
1 oz crispy prosciutto, Columbus VE 049572
1 tb fresh parsley, chopped, Western VE 00718
1 tb fresh basil, chiffonade, Marano VE 007443
Preheat your oven to 475°F. Lightly flour your work surface and hand stretch the dough into a 12–13″ circle, leaving a slightly thicker edge for the crust, then transfer it to a peel or pan.
Spread a thin, even layer of roasted garlic pesto over the dough, leaving a small border around the edges.
Add the mozzarella cheese evenly across the top. Before baking, distribute the crispy prosciutto across the pizza, followed by the pickled onions, pickled sweet peppers, and sliced pepperoncini so all the toppings heat through together.
Bake the pizza for 9–11 minutes, until the crust is golden and the cheese is fully melted and bubbling.
Remove from the oven and finish by sprinkling the fresh parsley and basil over the top, then add a light drizzle of olive oil if desired.
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
