Ingredients
- 10 ounce mozzerella
- 5 ounce pepperoni
- 8 ounce cacio de roma
Preparation
Baking Directions:
Pre-heat the griddle to 300 degrees F.
When the griddle is ready, cook all the pizza rounds for 30 seconds on each side.
Remove the marked pizzas from the griddle.
Spoon and spread approximately 1/3 to 1/2 cup fresh tomato sauce on each prepared pizza round, making sure to leave a 3/4-inch rim for the crust.
Divide the mozzarella and pepperoni evenly among the 4 pizzas.
Return the pizzas to the griddle and cook until the cheese is melting and the crust is down, but not dark, about 4 minutes.
Top with the cacio de Roma.
