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Grandma-Style Tricolore

What began generations ago in Nonna’s kitchen is now rising on the menus of independent casual dining Italian restaurants. With premium Grande Stracciatella and rising star, hot honey, you can boldly charge more for what customers are already seeking.

Ingredients

Directions

Ingredients

Grandma-Style Tricolore Yield: one 12"x12" Grandma Pizza
  • 18 oz. Pizza dough ball, slacked
  • 9 oz. (9 slices) Grande Avorio® Fresh Mozzarella, sliced
  • 2 ¼ oz. Pepperoni
  • 12 oz. Tomato sauce, prepared
  • 4 oz. Grande Stracciatella
  • 10 Fresh basil leaves
  • 2 oz. Hot honey
  • Grande Romano, grated, to taste
  • 4 oz. Olive oil, divided

Directions

Grandma-Style Tricolore
  1. Pour 2 oz. olive oil into 12-inch x 12-inch pan to coat the inside of the pan with oil.
  2. Place dough in pan and coat dough with oil.
  3. Push dough out to the ends of the pan and let rest for 1-2 hours in a warm area.
  4. Gently re-push dough out to the corners of your pan. Lightly dimple the dough with your fingertips.
  5. Par-bake pizza for 8 to 9 minutes at 500°F-550°F.
  6. Warm 12 oz. tomato sauce and set aside.
  7. Remove pizza and top with 9 slices of Grande Avorio and 2 ¼ oz. pepperoni.
  8. Place pizza back into the oven and bake for 3 to 4 minutes or until cheese is melted and crust is golden.
  9. Remove pizza from oven and pan, slice into 9 slices, spread warm tomato sauce diagonally and dollop with 4 oz. Grande Stracciatella.
  10. Finish with a drizzle of 2 oz. hot honey, 10 basil leaves, olive oil and sprinkle of grated Grande Romano.