1 pkg (13.8 oz) refrigerated pizza crust
1 tbsp plus 1 tsp vegetable oil, divided
2 garlic cloves, pressed
4 oz cheddar cheese, grated
4 oz mozzarella cheese, grated
1 oz Parmesan cheese, grated
1 tsp Italian seasoning
1 small onion
2 plum tomatoes
1 medium zucchini
1 cup mushrooms
1. Preheat oven to 400°F. Lightly brush 1 tsp of the oil over Large Bar Pan using Chef’s Silicone Basting Brush. Unroll
dough onto bottom of pan, gently stretching and pressing dough to cover bottom. Place remaining oil in (1-cup)
Prep Bowl. Press garlic into oil using Garlic Press; brush evenly over dough. Bake crust 7 minutes.
2. Meanwhile, grate cheddar and mozzarella cheeses using Ultimate Mandoline fitted with grating blade; place in
Classic Batter Bowl. Grate Parmesan cheese over batter bowl using Microplane® Adjustable Grater. Add Italian
seasoning using Adjustable Measuring Spoon; toss lightly using Small Mix ‘N Scraper® and set aside. Using Ulti-
mate Mandoline, slice onion and tomatoes using v-shaped blade; slice zucchini using crinkle cut blade. Thinly slice
mushrooms using Utility Knife.
3. Remove pan from oven to Stackable Cooling Rack. Sprinkle half of the cheese mixture evenly over crust; layer
evenly with onion, zucchini, tomatoes and mushrooms. Sprinkle with remaining cheese mixture. Bake 15–18 minutes
or until crust is golden brown; remove from oven to cooling rack. Cut into squares using Pizza Cutter. Serve using
Mini-Serving Spatula.
serv
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