Three Cheese Pizza, 12"
| Shelf Life: | n/a |
| Portion/Serving: | 1 each |
| Revision Date: | Mar 1, 2013 |
|
Notes
Wearing foodservice gloves. Preheat Wood Stone oven deck to 525°F. |
|
Ingredients
| 1 | ea. | Pizza crust, ItalCrust 12" |
| 4 | oz. | Pizza sauce, sub recipe |
| 2 | oz. | Mozzarella cheese, shredded |
| ¼ | oz. | Herb cheese blend, sub recipe |
| 1 | tbsp. | Herb' Fresh Herb Blend, sub recipe |
Equipment
- Pizza peel
- Spoodle
- Pizza cutter
- To-go pizza box
- 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 and Provolone Cheese, spreading evenly around the crust
- Place in preheated Wood Stone oven.
- 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, Herb'n Fresh Herb Mix and allow to rest for 30 seconds, then cut and serve in the 12" to-go pizza box.
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