Fire Roasted Pizza with Piancone Italian Tomatoes


  1. Place thawed dough ball on counter in bag to come to room temperature. Dough ball will rise to almost double its size.
  2. Remove tomatoes from can and lightly whisk to smash up tomatoes, but make sure to leave some medium to large size pieces in the sauce.
  3. Open roasted peppers and let drain, but do not pat dry.
  4. Take the sliced fresh mozzarella from package and hand break into smaller pieces to spread over the pizza.
  5. Hand toss dough to yield an approximate10/12-inch pizza, depending on your desired thickness. Place on pizza peel and top with tomato sauce, strips of peppers and pieces of fresh mozzarella.
  6. Place in wood fired pizza over that is approximately 600 to 650 degrees. Rotate pizza as needed until crust is done and cheese is melted.
  7. Remove from oven, drizzle with Piancone Extra Virgin Olive Oil and cut in 8 slices.


  • 1 10 oz Ultimo!® dough ball
  • 3 1/2 oz Piancone® Italian tomatoes with Basil
  • 1 1/2 oz Roma® Fire Roasted Pepper Strips
  • 3 slices Roma® Cheese, Mozzarella
  • 3 Peak Fresh Produce® Basil Leaves