Roman Style Pizza
Roman Style Pizza
Directions
- Stretch 18 oz dough ball into a well-oiled 24-inch Roman pizza pan. Let proof until you can stretch dough into each corner.
- Cover the dough with 4 oz of Roma Tomato Sauce leaving a 1” crust line around the edge.
- Cover the sauced area with 9 oz. of Bacio Sharp Provolone & Whole Milk Blend Cheese.
- Top each third of the dough according to the toppings.
- Bake pizza until cheese is melted and dough is properly cooked.
Ingredients
- 1 18 oz pizza dough
- 4 oz Roma® Tomato Sauce
- 9 oz Bacio Sharp Provolone & Whole Milk Blend Cheese
- 1/2 oz basil, leaves, fresh, torn, post bake (first third)
- 1 oz tomato(es), cherry, halved, post bake (first third)
- 1 oz olive tapenade, post bake (first third)
- 2 oz arugula, post bake (middle third)
- 1 oz cheese shavings, Parmesan, post baked (middle third)
- 1 oz Soppressata, (middle third)
- 1 oz Balsamic Redux, post bake (last third)
- 2 oz Prosciutto, post bake (last third)