The Roni Rita
Pizza Kitchen Test Chef Brian Hernandez shows off his simple, yet flavorful mix between American and Italian basics
18 oz. dough ball
Olive oil/garlic mix
Sandwich Pepperoni Slices
White onion, sliced into rings
Crushed tomatoes with salt and minced garlic
7.5 oz. mozzarella
1 oz. Parmesan, Romano and Asiago blend
4-6 basil leaves, julienned (cut into strips)
Pinch of Sea Salt
Slap your pizza dough into a 14" crust, brush with your olive oil/garlic mix.
Add your mozzarella cheese evenly across the pie.
Place your sandwich sliced pepperoni (about 7-9 slices) around the pie.
Take the largest onion rings available and spread evenly across the pepperoni's, trying to aim for the gap in between the slices.
Place your crushed tomato mix inside the onion rings, maybe 1/2-1 oz. for each ring.
Cook in the oven at about 500-525 degrees for about 7-10 minutes. Until the crust is firm and golden brown and the cheese is melted.
Once cooked, remove pie from oven and add the Parmesan, Romano, Asiago blend to taste, 1-2 oz.
Add the julienned basil strips evenly across the top of your pie.