Pizza Dough, Traditional

1. PREHEAT OVEN TO 425°F. 2. LEAVE DOUGH IN PACKAGE AND LET STAND AT ROOM TEMPERATURE FOR 30 MINUTES OR UNTIL DOUGH REACHES 55-60°F. 3. ROLL OUT OR HAND STRETCH DOUGH TO DESIRED THICKNESS. 4. PLACE DOUGH ON A GREASED PAN. 5. ADD TOPPINGS. BRUSH EDGE OF CRUST WITH OIL, IF DESIRED. 6. PLACE PAN IN THE CENTER OF THE OVEN AND BAKE 18-22 MINUTES, OR UNTIL THE CRUST IS GOLDEN BROWN AND THE INTERNAL TEMPERATURE REACHES AT LEAST 180°F. 

COOK THOROUGHLY TO AN INTERNAL TEMPERATURE OF 180°F AS MEASURED BY A THERMOMETER. SINCE COOKING APPLIANCES VARY, THESE INSTRUCTIONS ARE GUIDELINES ONLY. DO NOT CONSUME RAW UNCOOKED DOUGH.  

PROSCIUTTO WITH BURRATA PIZZA

1LB. PRIMO TAGLIO PIZZA DOUGH BALL, 5 OZ. SIGNATURE SELECT JAR PIZZA SAUCE, 1/8 CUP PRIMO TAGLIO SHREDDED PARMESAN CHEESE, 1 1/2 CUPS LUCERNE ITALIAN CHEESE BLEND, 4 OZ. PRIMO TAGLIO BURRATA MOZZARELLA, 1 PACKAGE, 1 OZ. EACH PRIMO TAGLIO PROSCIUTTO, SLICED GENOA SALAME.

1. PREHEAT OVEN TO 425°F. 2. COAT A PIZZA PAN WITH NON-STICK COOKNIG SPRAY. 3. ON A LIGHTLY FLOURED SURFACE, ROLL THE DOUGH INTO A 14-INCH DIAMETER CIRCLE. PLACE ON A GREASED PIZZA PAN. 4. SPREAD SAUCE EVENLY OVER THE DOUGH TO WITHIN A 1/2-INCH OF EDGE. 5. SPRINKLE SHREDDED PARMESAN CHEESE OVER SAUCE. 6. SPRINKLE SHREDDED ITALIAN CHEESE BLEND ON TOP OF PIZZA. 7. TEAR THE BURRATA MOZZARELLA AND SPRINKLE OVER PIZZA. 8. PLACE PROSCIUTTO, GENOA SALAME SLICES IN A SINGLE LAYER ON TOP OF CHEESE UNTIL PIZZA IS COMPLETELY COVERED. 9. BAKE ON CENTER RACK FOR 18-22 MINUTES UNTIL NICELY BROWNED ON BOTTOM AND THE INTERNAL TEMPERATURE REACHES AT LEAST 180°F. 10. REMOVE FROM OVEN, COOL SLIGHTLY, CUT INTO SLICES, AND SERVE. MAKE 8 SLICES. SINCE OVENS VARY IN TEMPERATURE, THESE INSTRUCTIONS ARE GUIDELINES ONLY. 

COOK THOROUGHLY

KEEP REFRIGERATED

PERISHABLE