Pinched Perfect


  1. Lightly brush the top of the dough with olive oil. Spread garlic herb aioli and marinara sauce over top leaving a 1/2-inch border around the outside. Top with cheese.
  2. Evenly distribute the toppings over the pizza, excluding the pesto.
  3. Cook in the impinger for 5 minutes at 550°F.
  4. Once cooked, remove from the impinger, and allow to rest for 1-2 minutes. Drizzle with pesto over top and serve.


  • 1 14 in pizza crust
  • 1 tbsp oil, olive
  • 2 tbsp Garlic Aioli
  • 1/2 cup pizza sauce
  • 6 oz cheese, mozzarella, shredded
  • 4 oz HAND-PINCHED STYLE® Italian Sausage, Sweet, Coarse-Ground
  • 4 oz HAND-PINCHED STYLE® Seasoned Ground Beef
  • 1/4 cup Sautéed Spinach
  • 2 tbsp pesto sauce, prepared