INGREDIENTS:12 oz fresh roma tomatoes, chopped to taste Kosher salt ¼ cup olive oil, divided 1 Tbsp. fresh oregano, chopped 20 oz. pizza dough 12 oz. cheese blend (40% fresh mozzarella, 40% mozzarella di bufala, 10% Italian provolone, 5% pecorino romano, 5% Parmigiano-Reggiano) 7 oz. prosciutto, julienne 1 ½ mangoes, sliced ¼ oz. fresh basil, chiffonadeDIRECTIONS:1. Combine tomatoes, salt, half of the olive oil and oregano. 2. Roll out dough onto a 16 inch pizza pan. 3. Top dough with tomato ...

Register to view this Article

WhyRegisterfor FREE?

Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.