The Shelly Pizza Recipe | California Dairy Foodservice

Ingredients

• 4 ounces blended oil, 90% vegetable and 10% extra virgin olive oil
• 1 to 1 ½ ounces fresh yeast, depending on brand
• 2.7 ounces salt
• 3 liters cool water
• 4 liters Caputo “00” flour (blue)
• 3 ½ liters Kyrol high-gluten flour
• 3 1/2 to 4 cups torn basil leaves
• ½ to ⅔ cup extra virgin olive oil
• ⅓ cup grated Real California Parmesan cheese
• 1 tablespoon minced fresh garlic
• ⅔ cup finely ground pistachios
• Salt and pepper, to taste
• 2 to 4 drops green food coloring, if desired
• 4 to 5 thinly sliced onions
• ⅓ cup sugar
• ¼ cup oil
• 1 head California black garlic
• 4 ½ to 5 ounces Real California Mozzarella cheese
• 1 cup organic baby spinach leaves
• 1 cup thinly sliced fancy mushrooms
• 1 cup sliced mini tomatoes
• ⅔ cup PEPPADEW® peppers
• Fresh oregano leaves