Roman Pizza al Forno

Roman Pizza al Forno
Recipe type: pizzas
  • 4 ounces of Romano, sliced thin from the brick
  • 3 ounces of béchamel or alfredo sauce
  • 5 ounces sliced fresh mushroom
  • 3 ounces Canadian bacon sliced in thin strips
  • 4 ounces fresh peas, (or frozen organic peas, cooked lightly just to thaw)
  • 19 ounces of dough
  1. Using your proprietary dough ball, form a 14-inch disc.
  2. Place the sliced Romano on the dough, then the béchemel as evenly as possible without displacing the cheese.
  3. Place the mushrooms, Canadian bacon and peas on the pizza and cook in a 575 F oven for 10 to 12 minutes or until golden brown and cooked through.
  4. You can finish with extra virgin olive oil or white truffle oil for pure decadence.