By Protein
Artisanal Pepperoni & Pineapple Pizza Recipe
Ingredients
- 1 EA. Traditional Pizza Dough Ball, 13 oz., Frozen
- 3 OZ. Balsamic-Roasted Cherry Tomatoes (Sub-Recipe)
- 3 OZ. Shredded Smoked Mozzarella and Provolone Blend
- 24 EA. Hillshire Farm® Sliced Pepperoni Slices , Thawed
- 1 TBSP. Balsamic Syrup, Prepared
- 1 OZ. Fresh Shallot, Julienned
- AS NEEDED Thyme Sprigs, Stripped
- AS NEEDED Balsamic Glaze, Prepared
Artisanal hand-stretched pizza recipe featuring thick-cut Hillshire Farm® Pepperoni , fresh pineapple, smoked provolone, and balsamic-roasted cherry tomatoes, finished with shallots, thyme and a drizzle of balsamic glaze.
Directions
- Slack dough out and proof overnight in the refrigerator.
- Preheat pizza deck oven to 650°F.
- Remove pizza dough from cooler and place onto a clean work surface. Stretch to desired shape and size.
- Spread balsamic roasted cherry tomatoes over dough.
- Top with shredded cheese and pepperoni.
- Using a pizza peel, transfer dough to oven and cook for 3-5 minutes, or until cheese is bubbly and crust is golden brown and beginning to char on the bottom.
- Remove from oven and place on clean work surface. Finish with fresh pineapple slices, shallots, sprinkle of thyme, and a drizzle of balsamic glaze.
- Cut and serve warm.
Balsamic-Roasted Cherry Tomatoes
Ingredients
- 1 LB. Red Cherry Tomatoes
- 2 TBSP. Olive Oil
- 1 TBSP. Fresh Garlic Cloves, Minced
- 1 TSP. Dry Oregano
- 2 OZ. Balsamic Vinegar
Directions
- Heat olive oil in a sauce pot over medium heat. Add garlic and cook to a light golden brown.
- Add cherry tomatoes to the pan and cook until they soften and begin to burst. Smash cherry tomatoes with a potato masher or whisk.
- Add dried oregano and balsamic. Bring to a simmer for 2-3 minutes.
- Remove from heat and chill before use on pizza.
You May Also Like
