Tomato and Fresh Mozzarella Pizza, 12"
| Shelf Life: | N/A |
| Portion/Serving: | 1 pizza |
| Revision Date: | Nov 1, 2012 |
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Notes
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Ingredients
| 1 | ea. | Pizza Crust - 12" |
| 4 | oz. | San Marzano tomatoes – drained, seeded, cut in ½" pieces |
| 4 | oz. | Fresh Mozzarella cheese – sliced, cut into quarters |
| 2 | ea. | Basil – fresh, torn |
| ⅛ | tsp. | Smoked salt |
| 2 | tsp. | Herb cheese blend |
| ½ | tsp. | Olive oil |
Equipment
- 2 oz. spoodle
- Pizza peel
- Pizza knife
- Cutting board
- Foodservice gloves
Preparation
- Place crust on the pizza peel.
- Place the chopped tomatoes in the center of the crust and using the back of the spoodle, spread the sauce around the crust, leaving a ½" border at the end of the crust.
- Top with the Mozzarella Cheese, spreading evenly around the crust.
- Place in a 525°F Pizza Oven.
- Bake for 2–3 minutes, then turn and finish baking for about 3 additional minutes.
- Remove from the oven, allow to rest for 30 seconds.
- Allow to rest for 30 seconds, cut into 6 pieces.
PLATING
DINE-IN: Place pizza on AMC TP 12 round metal tray.
TO-GO: Place pizza in the Rocktenn 12 pizza box and close.
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