PEPPERONI CHICKEN PESTO PIZZA


Ingredients:

1 pc 10 inch pizza crust, prebaked
1/2 cup PHC PIZZA SAUCE
1/4 cup grated MAGNOLIA QUICKMELT CHEESE
1/4 cup grated GFS MOZZARELLA CHEESE
1/2 cup PDI PEPPERONI (12 slices)
1/2 cup PHC CHICKEN PESTO
2 tbsp sliced black olives
1/4 cup sliced mushrooms

Procedure:

  1. Preheat oven to 220°C. Place the pizza crust in an ovenproof tray. Spread pizza sauce evenly. Top with cheese, pepperoni chicken pesto, olives, and mushrooms. Bake for 8 minutes or until cheese melts using a rack oven.
  2. Blast freeze pizza for 10 minutes.
  3. Wrap and pass through IQF for 2 hours. Keep frozen.

Makes 8 servings.


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