Personal Chef Blog

Mendolia's sausage and pepperoni pizza
/ Jun 4th, 2010 12:50 am     A+ | a-
Here's a pizza made with Kansas City local Mendolia's Italian sausage and pepperoni with fresh mozzarella, provolone, parmesan and asiago cheeses.

Pizza dough balls

Great pizza starts with great pizza dough.

Cast iron skillet pizza

A cast iron skillet makes the perfect vessel for a crisp crust pan pizza. Here's a pepperoni skillet pizza I made.

Finished pizza

Here are the same pizzas previously shown uncooked, now fully cooked at 425° for 25 minutes.

Pizzas waiting for the oven

For our weekly meal prep customers, we can make pizza from scratch like these pizzas getting ready to go into the oven. These were topped with homemade sauce, canadian bacon, pepperoni, ripe tomato slices, sweet red onion, kalamata olives, fresh basil and fresh buffalo mozzarella. I baked these pies for 15 minutes to par-bake the crust. The customer finishes the pizza at 350° for 25 minutes. The pizzas can even be frozen.
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