Pepperoni, 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, 12" |
| 4 | oz. | Pizza sauce, sub recipe |
| 4 | oz. | Mozzarella cheese, shredded |
| 12 | ea. | Pepperoni, sliced |
| ¼ | oz. | Herb cheese blend, sub recipe |
| ½ | tsp. | Herb'n Fresh Herb mix, sub recipe |
Equipment
- Pizza peel
- Spoodle
- Pizza cutter
- To-go pizza box
- Foodservice gloves
Preparation
- Place crust on the pizza peel.
- Place the sauce 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. Top with the Pepperoni Slices and move in to the Wood Stone.
- Bake for 2-3 minutes, then turn and finish baking for another 2-3 additional minutes.
- Remove from the oven, top with herb cheese blend and Herb'n Fresh Herb mix, allow to rest for 30 seconds, then cut and serve in the 8" pizza box.
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