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PEPPERONI STRACCIATELLA PIZZA
PEPPERONI STRACCIATELLA PIZZA
WITH WILD FLOWER HONEY. CHEF MADE, 48 HOUR NATURALLY LEAVENED DOUGH,
HAND STRETCHED, 800º WOOD FIRED CRUST.
KATIE’S elevated classic starts with luscious cup and char pepperoni drizzled with wildflower honey on a bed of creamy Stracciatella and Fontina cheeses, finished with high quality extra virgin olive oil. All this glory sits atop a crust of naturally leavened 48-hour dough, that was hand stretched and wood fired at 800º. From our restaurants to your table, buon appetito!
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Ingredients
Ingredients
PIZZA CRUST (WHEAT FLOUR, DURUM SEMOLINA FLOUR, EXTRA VIRGIN OLIVE OIL, KOSHER SALT, YEAST {YEAST, SORBITAN MONOSTEARATE, ASCORBIC ACID, CELLULOSE GUM}), FONTINA CHEESE (CULTURED PASTEURIZED COW’S MILK, SALT, ENZYMES), PEPPERO- NI (PORK, BEEF, SALT, CONTAINS 2% OR LESS OF WATER, DEXTROSE, SPICES, LACTIC ACID STARTER CULTURE, SODIUM ASCORBATE, OLEO-RESIN OF PAPRIKA, GARLIC POWDER, SODIUM NITRATE, BHA. BHT, CITRIC ACID {PROTECTS FLAVOR IN COLLAGEN CASING}), STRACCIATELLA CHEESE (PASTEURIZED MILK, CREAM, VINEGAR, ENZYMES, SALT), EXTRA VIRGIN OLIVE OIL, HONEY, SEA SALT.
Preparation
Preparation
KEEP FROZEN UNTIL READY TO COOK. PREHEAT OVEN TO 425º F. REMOVE PACKAGING. COOK DIRECTLY ON RACK FOR CRISPIER CRUST. COOK ON BAKING SHEET OR STONE FOR SOFTER CRUST. BAKE 8-12 MINUTES. COOK TO AN INTERNAL TEMPERATURE OF 160ºF MEASURED BY A FOOD THERMOMETER. SLICE AND ENJOY. DO NOT MICROWAVE.
