Ingredients

1 Each 18 Oz Artisan Pizza Dough Ball
3 tbsp. Sauteed Garlic
6 oz Caramelized Red Onion
8 oz Mozzarella Cheese, Shredded
6 oz Feta Cheese, Crumbled
6 oz Kalamata Oilves, Sliced
1 tbsp. Fresh Oregano, Chopped

Directions

1
 Follow the handling instructions on the Rich's box.
2
 When ready to use, remove dough ball from cooler and let sit at room temperature for 1-3 hours to finish proofing (dough balls are completely proofed when package is fully expanded).
3
 Remove dough balls from plastic pouches using the EZ Peel flap, place on flour-dusted work surface and stretch dough to approximately 16", then place on an oiled pan or pizza screen.
4
 Brush dough with sauteed garlic.
5
 Layer caramelized onions on dough, leaving an edge of about 1/4".
6
 Sprinkle the Mozzarella and Feta cheeses over the onions.
7
 Arrange the olives and the oregano evenly over the cheese.
8
 Bake: •Forced Air Conveyor Oven: 450 F (230 C) For 5 Minutes •Deck Oven: 500 F (260 C) For 8 - 11 Minutes •Convection Oven: 500 F (260 C) For 7 - 10 Minutes •Conventional Oven: 475 F (250 C) For 12 - 14 Minutes
1 pizza