Recipe courtesy of Santo Bruno
Recipe courtesy of Santo Bruno
Watch how to make this recipe.
Friday Pizza
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- Level: Intermediate
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 621
- Total Fat
- 15 g
- Saturated Fat
- 6 g
- Carbohydrates
- 91 g
- Dietary Fiber
- 6 g
- Sugar
- 4 g
- Protein
- 30 g
- Cholesterol
- 86 mg
- Sodium
- 1382 mg
- Level: Intermediate
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 621
- Total Fat
- 15 g
- Saturated Fat
- 6 g
- Carbohydrates
- 91 g
- Dietary Fiber
- 6 g
- Sugar
- 4 g
- Protein
- 30 g
- Cholesterol
- 86 mg
- Sodium
- 1382 mg
Ingredients
Directions
Special equipment:
pizza peel- Preheat oven with a pizza stone to 350 degrees F.
- Roll out a piece of dough flat and thin, and large enough to cover handle of peel and complete the half circle of the peel. Brush parts of dough that will cover the handle with beaten egg. Once the dough is firm, cut the dough to complete the circle. Let dough rest for 1 hour.
- Combine remaining ingredients in a bowl. Mix well by hand. Put mixture on top of pizza. Bake pizza on pizza stone until cooked through, about 15 minutes.
Cook’s Note
Dimensions for the pizza peel used in this recipe: Sanded wood handle, cut into half circle with handle. The half circle should measure 5 inches across, 3/16-inch wide. The handle should measure 6 inches long and 1/2-inch wide.
