Ingredients
Bacon and Shrooms Pizza Yield: One 14" Pizza
- 14 oz. Pizza dough ball, slacked
- 1 1/2 tbsp. Olive oil
- 1 tsp. Garlic, granulated
- 10 oz. Grande Fumella Smoked Mozzarella
- 4 oz. Baby Bella mushrooms, marinated (see recipe)
- 2 oz. Baby spinach, sautéed (see recipe)
- 4 oz. Bacon, cooked, chopped
- 2 tsp. Grande Romano, grated
Directions
Bacon and Shrooms Pizza
- Stretch pizza dough to 14” round.
- Spread 1 1/2 tbsp. olive oil evenly over crust, top with 1 tsp. garlic, 10 oz. Grande Fumella, 4 oz. mushrooms, 2 oz. spinach and 4 oz. chopped bacon.
- Bake at 500°F for 8 to 10 minutes or until cheese is melted and crust is golden.
- Remove pizza from oven, top with 2 tsp. grated Grande Romano. Cut into slices and serve.
Ingredients
Marinated Baby Bella Mushroom Yield: One 14" Pizza
- 16 oz. Baby Bella mushrooms, sliced
- 4 oz. Extra virgin olive oil
- 2 oz. Soy sauce
- 4 oz. Red wine
- 4 garlic cloves, minced
- 2 tbsp. Fresh rosemary, chopped
- 1 Rosemary stalk, whole
- 2 tsp. Garlic powder
- 2 tbsp. Garlic butter
Directions
Marinated Baby Bella Mushroom
- Combine all ingredients into large bowl and mix well.
- Refrigerate for at least 1 hour or up to 12 hours to marinate.
- Remove from refrigerator, place in double layer aluminum foil with 2 tbsp. garlic butter, tent and roast for 15-20 minutes at 625°F.
Ingredients
Sautéed Baby Spinach Yield: One 14" Pizza
- 2 oz. Baby spinach
- 2 tbsp. Garlic butter
- 1 oz. Extra virgin olive oil
Directions
Sautéed Baby Spinach
- Sauté 2 oz. baby spinach with 2 tbsp. garlic butter, 1 oz. olive oil until spinach is wilted.
