Heirloom and Belly Pie


  1. Pre-heat pizza oven.
  2. Place crust on pizza screen and apply sauce with a ladle in the center in a swirling motion towards the edge.
  3. Sprinkle half the cheese on top the sauce.
  4. Arrange sliced tomatoes, bacon, onion, and green onion.
  5. Add the rest of the cheese followed by cherry peppers.
  6. Season with salt and pepper then brush the edge of the crust with Roma olive oil.
  7. Bake in chosen oven then remove drizzle with unfiltered olive oil, slice and serve.


  • 4 Ridgecrest® Bacon, Applewood Slice(s), cooked and crumbled
  • 1/8 tsp Roma® Black Pepper, Ground
  • 6 oz Bacio® Sharp Provolone Blend, shredded
  • 1 14 in Ultimo!® Thin Crust, parbaked
  • 1/4 cup Peak Fresh Produce® Onion(s), Green, chopped
  • 1 tbsp Roma® Oil, Olive
  • 2 tbsp Piancone® Oil, Olive, unfiltered
  • 1/4 cup Peak Fresh Produce® Onion(s), White, caramelized
  • 5 Roma® Spicy Cherry Peppers, chopped
  • 1/8 tsp Kosher salt
  • 1 cup Peak Fresh Produce Heirloom Tomatoes, sliced