Garlic Portobello & Asiago Pizza Courtesy Of: McCormick Garlic Portobello & Asiago Pizza Serves 24 (3 slices each) 3 Arrezzio parbaked pizza crusts Garlic Pizza Dough Marinade (see Directions) As required Cornmeal 275 mL or 9 oz Arrezzio pizza sauce 1 kg or 4 1/2 cups Arrezzio mozzarella cheese 24 Sysco Natural portobello mushrooms sliced into 1/8 125 mL or 9 Tbsp Frozen chopped spinach, thawed and drained 125 mL or 9 Tbsp Sysco Imperial bacon, cooked and crumbled 125 mL or 9 Tbsp Arrezzio Asiago cheese, shredded 10 mL or 2 tsp Imperial/McCormick cracked black pepper Garlic Pizza Dough Marinade

Combine:
45 mL or 3 Tbsp McCormick Califoria Style Garlic Powder
15 mL or 1 Tbsp Imperial/McCormick Pepper Supreme Seasoning
250 mL or 1 cup Imperial/McCormick Roasted Garlic Flavoured Oil

Method

Place pizza crust on pizza pan. Brush bottom of crust liberally with Garlic Pizza Dough Marinade. Sprinkle with some cornmeal and turn over. Spread pizza sauce evenly on top and arrange mozzarella cheese evenly on top of sauce. Place mushroom slices, spinach, bacon, Asiago Cheese and black pepper evenly on top of cheese. Drizzle top of pizza with more marinade for an extra burst of flavour.

Place pizza in a convection oven preheated to 375 degrees F. Bake for 7 to 10 minutes or until cheese is melted and beginning to turn golden brown. Remove pizza from oven and cool slightly.

Cut each pizza into 8 slices for serving.