YIELD: 1 pizza 1 26-oz. frozen dough ball 6 oz. pesto pizza sauce2 oz. sun-dried tomato pesto1 oz. large diameter frozen pepperoni4 oz. red, orange and yellow bell peppers, cut and grilled2 oz. yellow onions cut and grilled 6 oz. bias sliced frozen Italian sausage1 oz. bacon crumbles 4 oz. mozzarella cheese, shredded2 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 ...

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