| Ingredient |
Quantity |
Method |
|
|
|
Reserve the crust for assembly of the pizza (keep frozen).
|
|
|
|
Cover the spicy pepperoni and slack in the refrigerator between 32° and 36°F prior to use.
|
|
Basil & Garlic Sauce
(Approximate Yield: 1 oz., 1 each 1 oz. portion)
|
|
Basil pesto sauce, commercially prepared, thawed |
oz |
|
|
Light olive oil
|
oz |
|
|
Garlic pepper seasoning, commercially prepared
|
tsp |
|
|
Basil & Garlic Sauce
1. Combine the basil pesto, olive oil, and garlic pepper seasoning in a bowl and whisk to blend.
2. Transfer to an appropriate container. Cover and hold at or below 40°F.
|
|
Marinated Grape Tomatoes
(Approximate Yield: 3 oz., 1 each 3 oz. portion)
|
|
Grape tomatoes, fresh, halved lengthwise |
3 oz |
|
|
Light olive oil
|
1 tsp |
|
|
Oregano, fresh, fine chopped
|
tsp |
|
|
Kosher salt
|
tsp |
|
|
Black pepper, coarse ground
|
tsp |
|
|
Marinated Grape Tomatoes
1. Combine the grape tomato halves, olive oil, oregano, kosher salt, and black pepper in a bowl and toss to blend.
2. Transfer to an appropriate container. Cover and hold at or below 40°F.
|
To Assemble
|
|
Zucchini, fresh, roasted, 1/2"x1" slice |
2 oz |
|
|
Yellow squash, fresh, roasted, 1/2"x1" slice
|
2 oz |
|
|
Fresh mozzarella, (ciliegine) 1/3 oz. cherry size, halved
|
3 oz |
|
|
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 ounce of Basil & Garlic Sauce (see recipe).
3. Then, arrange 3 ounces of Marinated Grape Tomatoes (see recipe) evenly over the pizza crust.
4. Top with 2 ounces of roasted zucchini
5. Top with 2 ounces of yellow squash
6. Top with 14 slices of BONICI Spicy Pepperoni and 3 ounces of fresh Mozzarella cheese.
7. 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.
8. Remove pizza from the oven and cut into appropriate portions.
|
|
Serving Size: 20 ounces
(6 servings)
|
|
At-a-Glance Build
1 Pizza crust
1 oz. Basil & Garlic Sauce
2 oz. Marinated Grape Tomatoes
2 oz. Roasted zucchini
2 oz. Roasted squash
1 oz. Spicy pepperoni
3 oz. Fresh mozzarella cheese
|
|
Nutrition Facts
-
Serving Size:
Approx 3 OZ
(86g)
- Servings Per Container:
6
- Amount Per Serving
- Calories
230
Calories from Fat
130
% Daily Value*
-
22%
Total Fat
14g
-
7
%Cholesterol
20
mg
-
10
%Sodium
250
mg
-
6
%Total Carbohydrate
18
-
Vitamin C
4
%Vitamin A
4
%
Iron
2
%Calcium
6
%
* Percent daily values are based on a 2,000 calorie diet. Your daily values may
be higher or lower depending on your calorie needs.
Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and/or addition of ingredients, or use of a particular cooking technique.