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Thin Crust Artichoke and Genoa Salami Pizza
Tuscan Herb Blend

Related Product:
Tuscan Herb Blend

These herbs are the perfect finishing touch for any of our pizza recipes. Try them in bruschetta, pasta dishes, salad dressings, will reach for them again and again once you have tried them!

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Thin Crust Artichoke and Genoa Salami Pizza   

This is a wonderful thin crust pizza. It can be prepared using homemade or store bought fresh pizza dough...just be sure to follow the instructions for handling the dough which are at the bottom of our Traditional Pizza Dough Recipe. Be sure to bake the pizza at 500°F to create a thin crisp crust.

Pizza is a blank canvas and you can top it with anything you like. With a thin crust pizza it is better to arrange smaller amounts of the toppings – it should be almost sparse!

Makes one 14” pizza (4 servings of 2 pieces each), or 10 -12 Tasting Party servings

1 recipe Traditional Pizza Dough, prepared "Thin Crust Style" (or purchased fresh dough, but still follow our Thin Crust instructions)
1 Tbsp Roasted Garlic Olive Oil
1/2 cup Sun Dried Tomato Sauce
75 grams Genoa salami - sliced ultra thin
1/2 cup Artichoke hearts - canned or jarred, sliced in 1/2" pieces
1/2 cup Green stuffed olives - sliced in 1/8" pieces
1/4 cup Red pepper - fresh, sliced into 1/4" strips
1/2 cup Mozzarella cheese - shredded
3 Tbsp Parmesan cheese - freshly grated, preferably Parmigiano-Reggiano
1 Tbsp Tuscan Herb Blend
To taste Roasted Garlic Olive Oil
1. Prepare the pizza dough according to the “Thin Crust Instructions.”
2. Preheat the oven to 500°F.
3. To prepare the pizza, brush the dough with 1 tablespoon of Roasted Garlic Olive Oil. Spread the Sun Dried Tomato Sauce over the dough. Arrange the salami, artichokes, olives, and red peppers on top. Evenly spread the mozzarella, parmesan cheese and Tuscan Herb Blend over all the ingredients. Drizzle the Roasted Garlic Olive Oil over the entire pizza.

3. Bake on the lower oven rack for 10-15 minutes or until the dough is crisp and golden. Remove from the oven and let sit for 5 minutes before slicing. Slice, and serve warm.

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