Summer Pizza
Summer freshness served up in the form of a pizza. The thin crispy crust services as the perfect carrier for the tomatoes, mozzarella and basil.
Ingredients
| 1 Each |
16” Extra Thin Parbaked Pizza Crust, 40 9-oz (#21957)
|
|---|---|
| 4 Each | Tomatoes, Seeded And Chopped |
| 1 tsp. | Salt |
| 1 Each | Small Red Onion, Thinly Sliced |
| 10 oz | Fresh Mozzarella, Cubed |
| 6 tbsp. | Fresh Basil, Chopped |
| 1/4 tsp. | Fesh Ground Black Pepper |
| 1/2 C | Parmesan Cheese, Grated |
| 2 tbsp. | Olive Oil |
Directions
1 |
Put the tomatoes in a strainer set over a medium bowl and toss with the salt and let drain for 15 minutes |
|---|---|
2 |
In a medium bowl, combine the drained tomatoes with the onion, mozzarella, basil, and pepper and top each pizza crust with half of the tomato mixture |
3 |
Sprinkle the pizzas with the Parmesan and drizzle with the oil and bake as recommended below, or until desired crust color is achieved and cheese is melted. Convection Oven: 375 F (190 C), 5 - 8 Minutes. Deck Oven: 500 F (260 C), 6 - 9 Minutes. Conveyor Oven: 500 F (260 C), 3 - 4 Minutes |
1 pizza