• No rbGH/No rbST

Low-moisture Whole Milk Mozzarella Cheese (pasteurized Milk, Cheese Culture, Salt, Enzymes), Provolone Cheese With Natural Smoke Flavor (pasteurized Milk, Cheese Culture, Salt, Enzymes, Natural Smoke Flavor), Parmesan Cheese (pasteurized Part-skim Milk, Cheese Culture, Salt, Enzymes), Romano Cheese Made With Cow's Milk (pasteurized Milk, Cheese Culture, Salt, Enzymes). Anti-caking Blend (potato Starch, Tapioca Starch, Natamycin [mold Inhibitor]).

Ingredients: For the Topping: 2 Cups broccoli, brussel sprouts or zucchini cut into bite-sized pcs. 1 tbsp olive oil, 1/2 tsp kosher salt pinch fresh ground black pepper, 1 ea sweet onion, julienned, 2 tbsp olive oil, 1/2 tsp kosher salt. For The Pizza: 1 lb pizza dough, 1 cup Taste of Inspirations shredded premium pizza cheese, 2 tbsp fresh basil leaves, 1tbsp fresh garlic, sliced thin. Directions: Toss the veggies with olive oil, salt and pepper and spread onto a baking sheet. Roast in a 500 degrees F oven for about 5-6 minutes or until the edges begin to brown. Set aside. Saute the onions in the olive oil with the salt until they are a deep brown and have cooked to tender. Set aside. Place a pizza stone in the hot oven on the middle rack. If you don't have a pizza stone, bake the pizza on a cookie tray, but do not preheat. On a lightly floured surface, stretch the pizza dough to approx.12 inch circle and place on a lightly floured pizza peel. Spread the caramelized onions and garlic onto the dough to act as the sauce. Top with the veggies, cheddar and the basil. Slide onto the stone or sheet and bake the pizza for about 12-15 minutes or until the top is browning and the crust is fully cooked. Serve immediately.

Keep refrigerated.