Margherita Pizza, 8"
| Shelf Life: | n/a |
| Portion/Serving: | 1 each |
| Revision Date: | Mar 1, 2013 |
|
Notes
Wearing foodservice gloves. Wood Stone deck oven should be at 525º F. |
|
Ingredients
| 1 | ea. | Pizza crust, ItalCrust 8" |
| 2 | oz. | San Marzano tomatoes, rough chopped |
| 2½ | oz. | Fresh mozzarella cheese, bocconcini, sliced |
| ¼ | tsp. | Olive oil |
| 1 | ea. | Fresh basil, washed and dried, torn |
| ⅛ | tsp. | Alderwood smoked salt |
| ⅛ | oz. | Herb cheese blend, sub recipe |
Equipment
- Pizza peel
- Spoodle
- To-go pizza box
- Pizza cutter
- Foodservice gloves
Preparation
- Place crust on the pizza peel.
- Place the chopped tomatoes in the center of the crust and using the back of the spoodle, spread the sauce around the crust, leaving a ½" border at the end of the crust.
- Top with the Mozzarella Cheese, spreading evenly around the crust
- Place in the preheated Wood Stone.
- Bake for 2-3 minutes, then turn and finish baking for about 2-3 additional minutes.
- Remove from the oven, top with herb cheese blend, olive oil, basil and smoked salt. Allow to rest for 30 seconds, then cut and serve in the 12" to-go pizza box.
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