Three Cheese Pizza, 8"
| Shelf Life: | n/a |
| Portion/Serving: | 1 each |
| Revision Date: | Mar 1, 2013 |
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Notes
Preheat Wood Stone oven deck to 525°F. |
|
Ingredients
| 1 | ea. | Pizza crust, Italian crust – 8" |
| 2 | oz. | Pizza sauce, sub recipe |
| 1 | oz. | Mozzarella cheese, shredded |
| ⅛ | oz. | Herb cheese blend, sub recipe |
| 1 | oz. | Herb'n Fresh Herb Blend, sub recipe |
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 or 3 minutes, then turn and finish baking for about 2 or 3 additional minutes.
Wearing food service gloves
- 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 as shown in the 8" to-go pizza box.
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