Bistro Pizza; The New Dough On The Block
Make a Wewalka Bistro Pizza tonight in as little as thirty-seven minutes. Just unroll the dough, add your favorite toppings, bake and enjoy!
Ingredients
- 1 7.8 ounce package Wewalka Bistro Pizza Dough (Round & Thin Crust)
- 1 Tablespoon olive oil
- 2 Tablespoons garlic basil pesto
- 2 cups freshly grated mozzarella cheese
- 1/2 small while onion sliced
- button mushrooms sliced
- fresh spinach with stems removed
- a few fresh basil leaves
- 1/2 pound cooked Italian sausage
- cherry tomatoes or Roma tomato sliced
- 1 Burrata sliced
- cornmeal (a couple generous handfuls)
Instructions
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Place pizza stone in cold oven and preheat oven to 500 degrees Fahrenheight. Allow pizza stone to heat up for about 15 minutes.
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While the pizza stone is heating up toss a handful of cornmeal on a large cutting board and spread out evenly. Unroll pizza dough, discard parchment paper and place the dough on top of the cornmeal.
Brush olive oil over entire pizza. Spoon the Basil Pesto over the entire pizza leaving 1/2″ to 1″ from the edge of the pizza dough.
Sprinkle freshly grated mozzarella cheese on top of the pesto.
Add remaining ingredients arranging them evenly over entire pizza. Finally top with sliced Burrata. For a successful experience be sure not to overload the pizza with too many ingredients. Remember….less is more.
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Using the pizza peel gently slide the peel under the pizza dough using a back and forth jerky motion until the entire pizza is on the peel.
Gently carry the pizza over to the oven and gently place pizza on top of hot pizza stone. Use the same jerky motion to get the crust off the peel just like how you got it on the peel.
Turn oven temperature to 450 degrees Fahrenheight and bake for 12 minutes or until the crust is crispy brown on the bottom.
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Use the pizza peel to remove pizza from stone and place the pizza on a clean cutting board.
Use a pizza wheel and cut pizza into 8 pieces.