YIELD: 1 pizza
1 26-oz. frozen dough ball
6 oz. pesto pizza sauce
2 oz. sun-dried tomato pesto
1 oz. large diameter frozen pepperoni
4 oz. red, orange and yellow bell peppers, cut and grilled
2 oz. yellow onions cut and grilled
6 oz. bias sliced frozen Italian sausage
1 oz. bacon crumbles
4 oz. mozzarella cheese, shredded
2 oz. fontina cheese, shredded
1. Allow dough to reach room temperature (75°F to 70°F) and form into a 12×14" rustic oblong crust. Place on lightly oiled pan dusted with cornmeal or layer crust on pizza screen.
2. Whisk the pizza and pesto sauces together and spread evenly over crust.
3. Layer evenly the pepperoni, bell peppers, onions, sausage and bacon crumbles and finish by sprinkling the cheese over top.
4. Bake uncovered at 500° F for 15 to 18 minutes or until golden and bubbly. Remove from oven and slice into squares.
Recipe and photo: Tyson Food Service