Mushroom, Goat Cheese and Honey Pizza, 12"
| Shelf Life: | n/a |
| Portion/Serving: | 1 each |
| Revision Date: | Mar 1, 2013 |
|
Notes
Wearing foodservice gloves. Wood Stone deck oven should be at 525°F. |
|
Ingredients
| 1 | ea. | Pizza Crust, ItalCrust 12" |
| 3 | oz. | Mozzarella cheese, shredded |
| 2 | oz. | Goat cheese, crumbled |
| 3 | oz. | Sautéed mushrooms, sub recipe |
| 1 | tsp. | Honey |
| ¼ | tsp. | Herb'n Fresh Herb Blend, sub recipe |
| ¼ | tsp. | Alderwood smoked salt |
Equipment
- Pizza peel
- Spoodle
- Pizza cutter
- To-go pizza box
- Foodservice gloves
Preparation
- Place crust on the pizza peel.
- Place the mozzarella cheese in the center of the crust and spread the cheese around the crust, leaving a ½" border at the end of the crust. Top with the goat cheese.
- Top with the sautéed mushrooms, spreading evenly around the crust.
- Place in 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 the honey, fresh herb blend and smoked salt, allow to rest for 30 seconds, then cut and serve in the 12" to-go pizza box.
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