Dinner with Roma Vicolo margherita with fresh basil roman style pizza crust, margherita
Photograph the shelf it sits on and tonight's recipe is written around everything that is there.
On the label
PINSA-STYLE CRUST: ORGANIC WHEAT FLOUR, WATER, OLIVE OIL, ORGANIC SOYBEAN OIL, SEA SALT, CANE SUGAR, NON-GMO YEAST (YEAST, SORBITAN MONOSTEARATE, ASCORBIC ACID), MARINARA SAUCE (VINE-RIPENED FRESH TOMATOES, A BLEND OF EXTRA VIRGIN OLIVE OIL AND SUNFLOWER OIL, TOMATO PASTE [FRESH VINE-RIPENED TOMATOES, CITRIC ACID], SALT, ONIONS, BLACK PEPPER, BASIL, OREGANO, PARSLEY, NATURALLY DERIVED CITRIC ACID), MOZZARELLA (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES). SMOKED MOZZARELLA (PASTEURIZED MILK, CHEESE CULTURES, SEA SALT, VEGETABLE ENZYMES, NATURAL HICKORY SMOKE), FRESH BASIL.
Roma Vicolo, other deli, serving 136 GRM, package 9.6 oz/272 g. Ingredients as printed on the label.
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Cooks as pizza dough, frozen pizza, italian seasoning. Half of it left? Use up the pizza dough.