Pepperoni Pizza 12"
| Shelf Life: | N/A |
| Portion/Serving: | 1 each |
| Revision Date: | Feb 26, 2017 |
| Availability: | Ala Carte, IRD |
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Notes
Convection oven: set to low fan, 450°F. Deck oven: Set to 450°F. TurboChef or Similar Oven: click here for instructions. All food handlers are required to follow all food safety brand standards and comply with all food handling procedures as noted in the ECOSURE audit program |
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Ingredients
| 1 | each | Rich's pizza crust - 12" |
| 2 | oz. | San Marzano tomato pizza sauce |
| 4 | oz. | Mozzarella pizza blend cheese |
| ½ | oz. | Parmesan cheese grated |
| 1 ½ | oz. | Pepperoni |
Equipment
- Spoodle
- Pizza peel
- Pizza knife
- Cutting Board
Preparation
- Convention or Deck Oven
- Place frozen crust, breadcrumb side down on the pizza peel, stone or screen (with pan release).
- Place sauce in the center of crust and using the back of the spoodle, spread the sauce around the crust leaving a 1 inch border at the end of the crust.
- Top with the cheese, spreading evenly around the crust. Top with pepperoni.
- Bake for 8-11 minutes or until cheese melts and crust turns golden brown.
- Let pizza rest for 1 minute before cutting.
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