3 Sauce Pizza Pie
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3 Sauce Pizza Pie

3 Sauce Pizza Pie

Three sauces on this pizza means extra flavors, plus it is easy to make with Bonici® sheeted and proofed pizza dough.

Servings: 8 servings (1 serving = 1 slice)
Prep
INGREDIENT
WEIGHT
MEASURE
Alfredo Pesto Sauce
INGREDIENT
WEIGHT
MEASURE
Alfredo sauce, prepared
3 oz
1/4 cup
Pesto sauce, prepared
2 oz
1/4 cup
Assembly
INGREDIENT
WEIGHT
MEASURE
Mozzarella cheese, shredded
8 oz
2 cups
Pizza sauce, prepared
4 oz
1/2 cup
Vodka sauce, prepared
4 oz
1/2 cup
Prep
  1. Remove parchment paper from frozen dough sheet and place on oiled pan.
  2. Cover and thaw refrigerated overnight (up to 36 hours) or at room temperature (up to 4 hours).
  3. Transfer to either a pizza screen for Impinger oven, lightly floured pizza peel or parchment-lined full sheet pan for Deck oven.
Alfredo Pesto Sauce
  1. Combine alfredo and pesto in a mixing bowl and stir thoroughly.
  2. Transfer to piping bag and set aside.
Assembly
  1. Spread mozzarella cheese evenly over top of prepared dough to within 1/4-1/2-inch of the edge.
  2. Add pizza and vodka sauces to separate piping bags.
  3. Pipe 5 lines of Alfredo Pesto Sauce, about 3-inches apart; fill in remaining rows with pizza and vodka sauces, overlapping each other slightly.
  4. Bake as directed.
BAKE:
TEMP
TIME
Impinger Oven
425°F
10-12 minutes
Deck Oven
450°F
12-14 minutes

  • If vodka sauce is very chunky, puree before piping or spoon over instead.
View Recipe Instructions

Nutrition Information

+−
Serving Size:
1 slice
Calories
390
Calories from Fat
140
% Daily Value
Total Fat
16g
25%
Saturated Fat
8g
38%
Trans Fat
0g
Cholesterol
30mg
10%
Sodium
800mg
33%
Total Carbohydrate
46g
15%
Dietary Fiber
1g
5%
Sugars
3g
Protein
15g
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
25%
25%
Iron
15%
15%
Exchanges:
2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

Reviews

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