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Ingredients:
10 OZ. DOUGH BALL
1 OZ. HAZELNUT PESTO
12 PIECES SUNDRIED TOMATOES
6 OZ. DICED MOZZARELLA CHEESE
3 OZ. THINLY SLICED RED ONIONS
2 OZ. THINLY SLICED ROASTED RED PEPPERS
4 SLICES PORTABELLA MUSHROOM
2 OZ. GOAT CHEESE
SPRINKLE OF PARMESAN & ROMANO MIX
INSTRUCTIONS: Flatten/stretch dough ball to the size of your 10 inch pizza screen. Use pizza docker to eliminate pockets of air. Brush hazelnut pesto onto dough leaving just ½ inch crust. Spread sundried tomatoes onto dough before adding mozzarella to prevent them from burning. Spread mozzarella cheese evenly across dough. Add sliced red onions, roasted red peppers, and portabella mushrooms evenly distributed. Sprinkle goat cheese over other toppings. Once baked garnish your pizza with a sprinkle of parmesan & romano cheese mix on the crust.
