Spring Onion and Appenzeller Pizza

Spring Onion and Appenzeller Pizza

Spring Onion and Appenzeller Pizza

Yield: Makes 2 ea. 10-12 in. pizzas


Ingredients

2 ea. 7 oz. Wood Stone Dough balls
4oz. Appenzeller, grated*
½ cup green tops of Spring onions, thinly sliced


Preparation

Oven Temperature: 550-580 degrees

To assemble pizzas, scatter cheese and onions evenly over each pizza skin.

Flame Height: 3.6

Transfer the pizza onto the large peel and land it just inside the doorway. Once the pizza begins to color nicely on the side closest to the flame (about 2-3 minutes), rotate the pizza 180-degrees using the utility peel and move it closer to the flame. Once the side closest to the flame begins to brown, and the top and bottom of the pizza are evenly colored (30 seconds to 1 minute), remove the pizza from the oven using the utility peel. Transfer the pizza to a cooling screen for about 1 minute to prevent steaming and then move it to a cutting board to slice.

 

*You may substitute  Swiss Gruyère, Emmenthaler or French Comte for the Swiss Appenzeller



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