WG Meatball Bruschetta Open Ended Pizza Handheld
Say hello to a fresh twist on a classic with this WG Meatball Bruschetta Open-Ended Pizza. Whole grain pizza dough is folded around melty mozzarella, sliced meatballs, and a bright bruschetta mix of tomatoes, red onion, and basil. Finished with a drizzle of balsamic reduction and baked until golden, this handheld brings cozy Italian flavor with a fresh, fun feel.
Ingredients
| 24 Unit |
5” Whole Grain Rich Proof & Bake Sheeted Pizza Dough, 150 2.5-oz (#00577)
|
|---|---|
| 6 C | Shredded Mozzarella Cheese |
| 24 Unit | Cooked Meatball, 1 Oz., Sliced Into 4 Pieces |
| 3.75 C | Tomato Plum, Cored, Seeded, ¼” Diced |
| 3/4 C | Red Onion, ¼" Diced |
| 1/4 C | Fresh Basil Leafs, Chiffonade |
| 1/4 C | Balsamic Reduction |
Chef Notes
1 handheld provides 2.25 oz grain equivalent and 1.75 MMA.
Directions
1 |
Thaw pizza doughs until they have doubled in size. |
|---|---|
2 |
Assemble the Bruschetta mixture by combining the tomato, red onion and basil in a mixing bowl. Set aside. |
3 |
To assemble the handheld, place the following ingredients down the center of each pizza dough: 1 oz. (4T) of Shredded mozzarella cheese, 4 slices (1 oz.) cooked meatball, 1 oz. (2 T) Bruschetta mixture, ½ t. (.125 oz.) Balsamic reduction. |
4 |
Bring both the center ends of dough over the filling and pinch to seal. Leave the other ends open. |
5 |
Bake in a conveyor oven at 400° degrees for 5 to 6 minutes or in a convection oven at 400° degrees for 6 to 8 minutes, or until golden brown. |
24 – 5.5 oz. Specialty Handhelds