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Pizza Sauce: Garlic

Pizza Sauce: Garlic

  • $ 6.75


Just can’t get enough garlic? Well, you’ll find our garlic sauce is more than enough for you. Leonardo's take fresh bulbs, then chop and roast them in our kettles. And while we’re doing that, we’ll be enjoying the aroma and wishing we were biting into piping hot pizza. The sort that tastes every bit as good as it smells.

Corn and Scallion Pizza

  • Refrigerated Pizza Dough
  • Leonardo's Original Pizza Sauce
  • Chopped Fresh Garlic
  • Shredded Part-Skim Mozzarella
  • Shredded Smoked Cheddar
  • Fresh Grilled Corn (cut from cob)
  • Chopped Fresh Scallions

Preheat oven to 475 degrees. Grill corn-on-the-cob and cut kernels off when cooled. Stretch out dough by hand or using rolling pin into 12" round. Spoon Leonardo's Original Pizza Sauce onto dough leaving 1/2" border for crust. Sprinkle fresh chopped garlic evenly over sauce. Sprinkle equal parts part-skim mozzarella and smoked cheddar evenly over garlic and sauce then add corn kernels. Cook on baking pan or pizza stone for 10-15 minutes until top and bottom are golden brown all over. Sprinkle chopped fresh scallions over the top out of the oven.

Mediterranean Pizza

  • Refrigerated Pizza Dough
  • Leonardo's Garlic Pizza Sauce
  • Part-Skim Mozzarella Cheese (Shredded)
  • Fresh Spinach
  • Fresh Tomatoes, Sliced
  • Crumbled Feta
  • Sliced Black Olives

Preheat oven to 475 degrees. Stretch out dough by hand or using rolling pin into pizza shape. Spoon Leonardo's Garlic Pizza Sauce onto dough and spread evenly. Sprinkle mozzarella evenly over pizza. Layer spinach leaves on top of cheese. Layer the tomatoes on top of spinach. Sprinkle top of pizza with some Feta and Sliced Black Olives. Cook on baking pan or pizza stone for 10-15 minutes.