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Roasted Roma Tomato Sauce
(Approximate Yield: 2 oz., 1 each 2 oz. portion)
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Roma tomatoes, fresh, halved
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oz |
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Light olive oil
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1 tbsp |
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Flat leaf parsley, fresh, chopped
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1 tsp |
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Garlic, fresh, minced
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tsp |
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Kosher salt
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tsp |
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Crushed red pepper flakes
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tsp |
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Roasted Roma Tomato Sauce
1. Combine the roma tomatoes, olive oil, parsley, garlic, salt, and crushed red pepper in a bowl and toss to blend; transfer to a half size sheet pan.
2. Roast uncovered in a preheated convection oven at 375°F for 20 minutes or until roasted.
3. Remove from oven; coarsely chop tomatoes.
4. Transfer to an appropriate container. Cover and hold at or below 40°F.
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To Assemble
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Light olive oil |
1 tsp |
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Kosher salt |
tsp |
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Black pepper, coarse ground
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tsp |
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Provolone cheese, shredded
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2 oz |
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Green onions, fresh, grilled, 1" slice
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oz |
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Red and yellow bell peppers, fresh, grilled, 1/2" dice
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3 oz |
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Pearl onions, fresh, halved, tossed in olive oil, roasted
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1 oz |
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Feta cheese, crumbled |
1 oz |
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To Assemble Each Pizza:
1. Begin by dusting your work surface lightly with cornmeal or semolina to prevent the crust from sticking to the surface.
2. Brush 1 frozen BONICI Extra Crispy crust evenly with 1 teaspoon of olive oil; season with ⅛ teaspoon each of salt and black pepper.
3. Arrange 2 ounces of Roasted Roma Tomato Sauce (see recipe) evenly over the pizza crust.
4. Top evenly with 2 ounces of Provolone cheese, ½ ounce of green onions, 3 ounces of bell peppers, 1 ounce of pearl onions, 2 ounces of BONICI Roasted Chicken Breast Strips, 3 ounces of BONICI Spicy Italian Sausage Crumble and 1 ounce of crumbled feta cheese.
5. Bake in either a convection, impinger or deck oven until golden, crispy, and bubbly. Tip: If using a convection oven, preheat to 375°F and bake pizza for 6 to 8 minutes.
6. Remove from the oven and cut into appropriate portions.
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