3½Tbsp
DLM Roasted Garlic Butter, room temperature
1cup
DLM Pizza Sauce (more or less to taste)
2
DLM Handmade Fresh Mozzarella ovalini, torn
¼lb
artisan pepperoni slices
¼cup
Parmigiano-Reggiano, grated
1tsp
oregano
DLM Banana Pepper Rings
DLM Aged Balsamic Vinegar of Modena
INSTRUCTIONS
1
Preheat oven to 425°F and place a rack in the middle position of the oven.
2
Slice Italian loaf in half horizontally and place cut-side up on parchment or foil-lined baking sheet. Spread garlic butter over both halves and toast in oven about 10 minutes.
3
Remove from the oven and sprinkle with a light coating of mozzarella. Top with pizza sauce, remaining mozzarella, Parmigiano-Reggiano, pepperoni, banana peppers, and oregano.
4
Return to oven and bake 10 to 15 minutes until cheese is melted and pepperoni is cooked to your liking. Drizzle with DLM Aged Balsamic Vinegar of Modena for added pizza pizzazz!
3½Tbsp
DLM Roasted Garlic Butter, room temperature
1cup
DLM Pizza Sauce (more or less to taste)
2
DLM Handmade Fresh Mozzarella ovalini, torn
¼lb
artisan pepperoni slices
¼cup
Parmigiano-Reggiano, grated
1tsp
oregano
DLM Banana Pepper Rings
DLM Aged Balsamic Vinegar of Modena
INSTRUCTIONS
1
Preheat oven to 425°F and place a rack in the middle position of the oven.
2
Slice Italian loaf in half horizontally and place cut-side up on parchment or foil-lined baking sheet. Spread garlic butter over both halves and toast in oven about 10 minutes.
3
Remove from the oven and sprinkle with a light coating of mozzarella. Top with pizza sauce, remaining mozzarella, Parmigiano-Reggiano, pepperoni, banana peppers, and oregano.
4
Return to oven and bake 10 to 15 minutes until cheese is melted and pepperoni is cooked to your liking. Drizzle with DLM Aged Balsamic Vinegar of Modena for added pizza pizzazz!
