A Jerry James Stone Recipe
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Ingredients
- 1 pound chewy pizza dough
- ½ cup white sauce
- 4 ounces white cheddar cheese, sliced
- 6 lemon slices, paper thin
- 1 Anjou pear, sliced
- ⅓ cup Julienne beets
- 2 tablespoons chopped parsley
Instructions
- Preheat the oven to 500 degrees F.
- Shape the 1 pound of pizza dough by pressing it out into a disc, pressing the thicker parts towards the edge, then pick it up and holding the thicker edges, turn it like a steering wheel until it slowly stretches into about 12-inches in diameter or so.
- Spread the white sauce around the dough. You can use a cream sauce or even an alfredo.
- Add the 4 ounces of sliced cheddar, the 6 paper thin lemon slices, 1 sliced pear, ⅓ cup sliced beets and then transfer the pizza to the oven.
- Bake for about 10 minutes, until the edges are golden brown and the cheese is bubbling. Check on it every few minutes after its been baking for 5 minutes.
- Remove from the oven and top off with 2 tablespoons of chopped parsley.
- Slice, slam, and enjoy it with a can of SIP certified wine!
