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Fan Frenzy Pizza https://www.metro.ca/userfiles/image/recipes/pizza-1993.jpg PT30M PT30M PT1H00M
Preheat oven to 325°F / 165°C.Place pizza on a baking sheet and top with pepper, onion and prosciutto.Sprinkle with cheese and bake for 18-20 min.Cut into squares.
35
3 4 5 2
750 g pizza dough 1 green pepper cut into rings 1 red onion, chopped 1/2 lb (225 g) prosciutto cut into strips 1/2 pkg (340 g) pizza cheese
Fan Frenzy Pizza

Fan Frenzy Pizza

Rate this recipe
4 Votes
35
tidbits
0:30
Preparation
0:30
COOKING
1:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 750 g
    pizza dough
  • 1
    green pepper cut into rings
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    Flyer Deals  (4)
    MINI CUCUMBERS 397 g LARGE RED, ORANGE OR YELLOW SWEET PEPPERS

    MINI CUCUMBERS 397 g LARGE RED, ORANGE OR YELLOW SWEET PEPPERS

    $2.49 ea. or /lb

    PRODUCT OF ONTARIO, CANADA No. 1 GRADE, or PRODUCT OF ONTARIO OR MEXICO,


    MINI CUCUMBERS 397 g LARGE RED, ORANGE OR YELLOW SWEET PEPPERS

    MINI CUCUMBERS 397 g LARGE RED, ORANGE OR YELLOW SWEET PEPPERS

    $2.49 ea. or /lb

    PRODUCT OF ONTARIO, CANADA No. 1 GRADE, or PRODUCT OF ONTARIO OR MEXICO,


    MINI CUCUMBERS 397 g LARGE RED, ORANGE OR YELLOW SWEET PEPPERS

    MINI CUCUMBERS 397 g LARGE RED, ORANGE OR YELLOW SWEET PEPPERS

    $2.49 ea. or /lb

    PRODUCT OF ONTARIO, CANADA No. 1 GRADE, or PRODUCT OF ONTARIO OR MEXICO,


    MINI CUCUMBERS 397 g LARGE RED, ORANGE OR YELLOW SWEET PEPPERS

    MINI CUCUMBERS 397 g LARGE RED, ORANGE OR YELLOW SWEET PEPPERS

    $2.49 ea. or /lb

    PRODUCT OF ONTARIO, CANADA No. 1 GRADE, or PRODUCT OF ONTARIO OR MEXICO,


  • 1
    red onion, chopped
    You might like:

    Flyer Deal  (1)
    SWEET ONIONS 3 lb

    SWEET ONIONS 3 lb

    $5.99 ea.

    PRODUCT OF U.S.A., No. 1 GRADE


  • 1/2 lb
    (225 g)
    prosciutto cut into strips
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    MARC ANGELO SLICED ITALIAN DELI MEAT

    MARC ANGELO SLICED ITALIAN DELI MEAT

    $7.49 ea.

    100 g, SELECTED VARIETIES


    SAN DANIELE PROSCIUTTO OR MASTRO SALAMI

    SAN DANIELE PROSCIUTTO OR MASTRO SALAMI

    $6.49 ea.

    100 - 150 g SELECTED VARIETIES


    SAN DANIELE PROSCIUTTO DELI SLICED OR SHAVED

    SAN DANIELE PROSCIUTTO DELI SLICED OR SHAVED

    $3.79 /100 g


    SAN DANIELE PROSCIUTTO OR MASTRO SALAMI

    SAN DANIELE PROSCIUTTO OR MASTRO SALAMI

    $6.49 ea.

    100 - 150 g SELECTED VARIETIES


  • 1/2 pkg
    (340 g)
    pizza cheese
    You might like:

    Flyer Deals  (9)
    BOTHWELL CHEESE 170 g

    BOTHWELL CHEESE 170 g

    $7.49 ea.

    SELECTED VARIETIES


    CASTELLO HAVARTI CHEESE

    CASTELLO HAVARTI CHEESE

    $7.49 ea.

    170 - 200 g SELECTED VARIETIES


    KERRYGOLD DUBLINER, BLARNEY CASTLE OR 2 YEAR-OLD AGED CHEDDAR CHEESE 200 g

    KERRYGOLD DUBLINER, BLARNEY CASTLE OR 2 YEAR-OLD AGED CHEDDAR CHEESE 200 g

    $8.69 ea.


    BERGERON OR LOUIS CYR CANADIAN GOUDA CHEESE

    BERGERON OR LOUIS CYR CANADIAN GOUDA CHEESE

    $17.99 /lb

    DELI CUT or PRICES AS MARKED


    GALBANI MOZZARELLA OR BOCCONCINI

    GALBANI MOZZARELLA OR BOCCONCINI

    $6.99 ea.

    170 - 227 g SELECTED VARIETIES


    SNOWDONIA OR BEECHWOOD CHEDDAR CHEESE 150 - 200 g

    SNOWDONIA OR BEECHWOOD CHEDDAR CHEESE 150 - 200 g

    $13.79 ea.

    SELECTED VARIETIES


    NUTS FOR CHEESE SPREAD

    NUTS FOR CHEESE SPREAD

    $9.99 ea.

    210 g SELECTED VARIETIES


    VIOLIFE SLICED CHEESE

    VIOLIFE SLICED CHEESE

    $6.99 ea.

    200 g SELECTED VARIETIES


    KRINOS IMPORTED GREEK FETA

    KRINOS IMPORTED GREEK FETA

    $12.29 ea.

    400 g


Imprimer ma sélection

Preparation

Preheat oven to 325°F / 165°C.

Place pizza on a baking sheet and top with pepper, onion and prosciutto.

Sprinkle with cheese and bake for 18-20 min.

Cut into squares.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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