Yield: 12 pizzettes. 12 each. 7" pizza dough rounds 4 Tbsp. cornmeal 4 Tbsp. olive oil 12 1 Tbsp. portions of roasted garlic puree 1 lb. 8 oz. blue cheese crumbles 1 lb. 8 oz. red California grapes, halved 4 Tbsp. fresh Italian parsley, chopped 1. Spray dough with pan spray, cover, place in warm place or proof box; let rise until double in size. 2. Dust work surface and rim of pizza with cornmeal. Stretch dough to 10-inch oval. 3. Place on coated pizza screen, brush ...

Register to view this Article

Why Register for FREE?


Registering for Premium Content on Food Management will give you INSTANT access 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’s FREE, easy and quick. 

Already registered? here.