1lb raw pizza dough
12 (10-inch) wooden skewers
48 Mucci Farms Dots Mini Grape Tomatoes
48 slices pepperoni
12 cubes pineapple, about 1½ inch pieces
12 cubes green pepper, about 1½ inch pieces
12 cubes red onion, about 1½ inch pieces
6 cremini mushrooms, halved
Basil leaves to garnish
Marina sauce to serve
BASIL GARLIC BUTTER:
½ cup salted butter, melted and lightly cooled
⅓ cup grated Parmesan cheese
1 tsp garlic powder
¼ tsp pepper
2 tbsp finely chopped fresh basil
Preheat oven to 425F on convection. Line a baking sheet with parchment and set aside.
Lightly oil hands and work surface. Roll or stretch pizza dough into a 6x10-inch rectangle. Cut into 12 strips.
Thread one end of dough down a skewer about 1-inch from the end of stick. Do not stretch dough too much from work surface.
Thread one each of tomato, folded pepperoni and pineapple. Leave a 3/4-inch gap and thread one each tomato, folded pepperoni and green pepper.
Repeat gap and thread one each, tomato, folded pepperoni and mushroom.
Leave a final gap and thread tomato, folded pepperoni and red onion.
Guide dough partially behind and along one side to cradle first section of toppings, then place dough across skewer to wrap around opposite side.This will form an S pattern with the dough around the toppings. Be careful not to overstretch dough so that dough thickness is consistent throughout skewer.
Wrap top end of dough along tip of skewer a couple times to secure; pinch off any excess dough.
Place skewer on parchment-lined baking sheet and repeat steps to make 12 skewers in total.
To make basil garlic butter: combine melted butter, Parmesan, garlic powder, pepper and basil.
Brush butter evenly over pizza skewers. Bake for 7-10 minutes or until dough is golden brown.
Garnish with basil leaves and serve with marinara sauce.
