Calamari and Green Olive Pizza


  1. Allow dough ball to thaw 24 hours under refrigeration. If needed you may thaw at room temperature for 2 hours.
  2. Remove dough from refrigerator and allow to rest at room temperature for 30 minutes to an hour to reach an internal temperature of 55-60 degrees F.
  3. Hand stretch the dough to form a 10-inch crust. Brush the edge of the crust with 2 tbsp of olive oil and season with salt and pepper. Swirl alfredo sauce from the center of the crust to the edge. Sprinkle 3 oz of cheese on top of sauce.
  4. Now arrange calamari and olives followed by the remaining 1 oz pf cheese.
  5. Bake according to your ovens manufacturers directions. Remove pizza from oven, slice, and drizzle with remaining 2 tbsp of olive oil. Top with fresh basil leaves then serve.


  • 1 8 oz Ultimo!® dough ball
  • 4 oz Roma® calamari rings, 3/4 in
  • 2 oz Roma® olives green, sliced
  • 3 oz Bacio® Cheese, Mozzarella, shredded
  • 3 oz Piancone® Alfredo Sauce
  • 1/8 tsp Magellan® sea salt
  • 1/8 tsp Magellan® Black Pepper, ground
  • 4 tbsp Piancone® Extra Virgin Olive Oil Unfiltered
  • 5 leaves Peak Fresh Produce® Basil, fresh