Dinner with Roma Vicolo roman style uncured pepperoni with smoked mozzarella pizza crust, roman style
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), UNCURED PEPPERONI (PORK, BEEF, SALT, CONTAINS 2% OR LESS OF WATER, SPICE, SEASONING [CANE SUGAR, CELERY JUICE POWDER], SEASONING [EXTRACTIVES OF PAPRIKA, NATURAL SPICE EXTRACTIVES], LACTIC ACID STARTER CULTURE. "NO NITRATES OR NITRITES ADDED, EXCEPT FOR THOSE NATURALLY OCCURRING NITRATES FOUND IN CELERY JUICE POWDER."), SMOKED MOZZARELLA (PASTEURIZED MILK, CHEESE CULTURES, SEA SALT, VEGETABLE ENZYMES, NATURAL HICKORY SMOKE), PARSLEY.
Roma Vicolo, pizza, serving 262 GRM, package 9.1 oz/258 g. Ingredients as printed on the label.
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Cooks as pepperoni, mozzarella, pizza dough. Half of it left? Use up the pepperoni.