1. Only use precooked vegetables. This ensures optimal flavor and removes the risk of excess water on the pizza during the bake (except for the cherry tomatoes). 

2. Stretch your dough to 18”, then place it on a peel dusted with Caputo Semola Flour. 

3. Ladle on your Ciao Authentica Crushed Tomatoes, starting from the middle and working to the edge of the crust, leaving about ¼–½ inch for the crust. 

4. Sprinkle on your Pecorino Romano. 

5. Sprinkle on your cheese, starting from the crust and working your way to the center, ensuring an even coat across the entire pie. 

6. Evenly disperse all vegetables on the pizza, working with one vegetable at a time. 

7. Place your pizza in a preheated oven at 550–575°F and bake for 6–8 minutes. Make sure to spin your pizza 180 degrees halfway through the bake to ensure an evenly colored crust. 

8. If the pizza is cooking faster on the bottom, you can use a pizza screen to ensure an even bake from top to bottom. 

9. Once the pizza is cooked, remove it from the oven and let it rest on an aerated screen to avoid sogginess on the bottom of the crust. 

10. Drizzle with Olitalia Extra Virgin Olive Oil and finish with fresh basil.

11. Serve and enjoy!