Family-Style Pizza Party
2x the delicious portions!
Time for a pizza party right in your own kitchen—no delivery required! You'll stretch and shape our pre-made dough, then top with marinara, mozzarella, bell pepper, caramelized onion, and pepperoni. Brush those golden crusts with garlic butter, sprinkle with Parmesan, and serve with balsamic-dressed side salad and ranch for dipping.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
14 ounce
Marinara Sauce
½ cup
Flour
(Contains Wheat)
3.5 ounce
Pepperoni
1 teaspoon
Chili Flakes
1 unit
Parmesan Cheese Block
(Contains Milk)
1.5 ounce
Buttermilk Ranch Dressing
(Contains Eggs, Milk)
1 unit
Onion
3 ounce
Creamy Balsamic Dressing
(Contains Eggs)
4 unit
Pizza Dough
(Contains Wheat)
1 unit
Green Bell Pepper
2 unit
Baby Lettuce
1 teaspoon
Garlic Powder
2 cup
Mozzarella Cheese
(Contains Milk)
4 ounce
Shredded Carrots
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Adjust racks to top and middle positions and preheat oven to 475 degrees. Wash and dry produce. • Sprinkle 1-2 TBSP flour over a clean work surface. Remove pizza dough from packaging and place on floured surface. Shape each piece of dough into a ball. TIP: Spray your hands with nonstick cooking spray or dust with flour to prevent sticking. • Evenly sprinkle another 1-2 TBSP flour on top of dough balls. Cover with a kitchen towel and let rest at room temperature, 20 minutes.
• While dough rests, halve, peel, and thinly slice onion. Core, deseed, and dice bell pepper into 1-inch pieces. Trim and discard root end from lettuce; chop leaves into bite-size pieces.
• Heat a large drizzle of oil in a medium, preferably nonstick, pan over medium heat. Add onion; cook, stirring occasionally, until browned and softened, 8-10 minutes. • Add 1 tsp sugar (2 tsp for 8 servings) and a splash of water; cook, stirring occasionally, until caramelized, 2-3 minutes more. Season with salt and pepper.
• Once dough has rested 20 minutes, line two baking sheets with parchment paper. Working one dough ball at a time, press and stretch dough into an oval shape; place on one side of prepared sheet. Repeat with remaining dough (arrange so there are two dough ovals per sheet). (For 8 servings, stretch remaining four dough balls into a oval shapes and return to floured surface; sprinkle tops lightly with flour and cover with a kitchen towel.) • Cover sheets with kitchen towels; let dough rest 15 minutes.
• Once dough has rested 15 minutes, lightly flour hands. Press and stretch dough on sheets into larger oval shapes, about 10 inches long and 5 to 6 inches wide. (For 8 servings, work in batches; leave dough on work surface while you bake the first four pizzas.) • Spread dough with as much marinara as you like; sprinkle with mozzarella. Top with as much pepperoni, caramelized onion, and bell pepper as you like. • Bake pizzas on top and middle racks, swapping rack positions halfway through, until crust is golden brown, 14-18 minutes. (For 8 servings, transfer finished pizzas to a cutting board. Repeat Step 5 with remaining dough.)
• While pizzas bake, combine 2 TBSP butter (4 TBSP for 8) and garlic powder in a small, microwave safe bowl. Cover with plastic wrap and microwave until butter has melted, 30-60 seconds. Stir to combine.
• Once pizzas are done, remove from oven. Brush edges of crust with garlic butter to taste. Grate Parmesan over pizzas and cut into four slices each. • In a large bowl, toss lettuce, carrots, and creamy balsamic dressing until combined. Lightly season with salt and pepper. • Divide pizzas and salad between plates in separate sections. Serve with chili flakes and ranch dressing on the side for dipping.