Instructions

• Preheat oven to 450°F.
• To stretch the dough, turn out on floured surface and shape into a round, using enough flour to keep it from sticking. Hold the dough in one hand and use the other hand, with a pinch pull method, to stretch the dough. Rotate the dough and reposition your hands on the next section to stretch and pull the dough.
• Once the dough is stretched and ready for topping, place on a sheet pan or pizza pan.
• Drizzle Pesto Extra Virgin Olive Oil onto the dough. Sprinkle the dough with Pizza Seasoning. Layer on tomato slices-not too many and not too thick, as the water released from the tomatoes will cause the pizza to get soupy. Layer on pepperoni, then the cheese* and then the mushrooms.
• *We suggest low moisture cheese because the water content in fresh mozzarella can cause soupy-ness when combined with fresh tomatoes.
• Bake for 7 minutes or until the crust is brown and cheese is melted. Garnish with fresh basil.