Scale
Ingredients
- 1, 16-inch 40 cm ball raw pizza dough
- 1 cup 250 mL prepared rosé sauce
- 2 cups 500 mL Racolli Pizza Mozzarella shredded cheese
- 1 cup 250 mL bite-size pineapple pieces
- 1 cup 250 mL chopped sweet green bell peppers
- 1 cup 250 mL dried tomato pieces
- ½ cup 125 mL chopped white onions
- 1 cup 250 mL sliced black olives
- ½ cup 125 mL sliced mushrooms
Instructions
- On a floured surface, roll out pizza dough, stretching to fit on a lightly-greased, 16-inch (40 cm) pizza pan, allowing for 2-inch (5 cm) crust.
- Spread evenly with rosé sauce; sprinkle with half of the Racolli Pizza Mozzarella shredded cheese. 
Scatter green peppers evenly over surface, followed by tomatoes, then onion, then, olives, and finished with mushrooms. Sprinkle evenly with remaining Racolli Pizza Mozzarella shredded cheese.
- Bake in a pre-heated 450°F (230°C) oven until golden brown on the bottom, 15 to 20 minutes. Let sit for 
3 minutes before slicing.
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