All stone-fired recipes
Roasted Veggie Pizza
Roasted vegetables, artichoke hearts and fresh basil finished with a drizzle of balsamic glaze.
Ingredients
- Gennco Napolitana Pizza Dough
- Garlic herb oil
- Fior di latte mozzarella
- Seasonal roasted vegetables
- Artichoke hearts
- Pizza mozzarella blend
- Balsamic glaze
- Fresh basil
- Mediterranean sea salt
How to make it
Stretch the dough
Thaw and temper the dough according to the current Gennco handling instructions. Hand-stretch on a lightly floured surface.
Top the pizza
Brush garlic herb oil over the base and scatter the fior di latte. Add cooled roasted vegetables, such as zucchini, red peppers and red onion, then drained artichoke hearts and the pizza mozzarella blend.
Bake on a hot stone
Bake on a preheated stone until the rim is golden and blistered, the underside is set and the cheese is bubbling.
Finish and serve
Drizzle the baked pizza with balsamic glaze and add basil and a pinch of sea salt.
Make it with Napolitana
Ask about samples for your oven and prep line.