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The Shelly Pizza



Dough: – 4 ounces blended oil, 90% vegetable and 10% extra virgin olive oil – 1 to 1 ½ ounces fresh yeast, depending on brand – 2.7 ounces salt – 3 liters cool water – 4 liters Caputo “00” flour (blue) – 3 ½ liters Kyrol high-gluten flour Pistachio Pesto: – 3 1/2 to 4 cups torn basil leaves – ½ to ⅔ cup extra virgin olive oil – ⅓ cup grated Real California Parmesan cheese – 1 tablespoon minced fresh garlic – ⅔ cup finely ground pistachios – Salt and pepper, to taste – 2 to 4 drops green food coloring, if desired Caramelized Onions: – 4 to 5 thinly sliced onions – ⅓ cup sugar – ¼ cup oil Toppings: – 1 head California black garlic – 4 ½ to 5 ounces Real California Mozzarella cheese – 1 cup organic baby spinach leaves – 1 cup thinly sliced fancy mushrooms – 1 cup sliced mini tomatoes – ⅔ cup PEPPADEW® peppers – Fresh oregano leaves
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To make dough, place oil in the bottom of a planetary mixing bowl. In a large bowl, combine yeast and salt, mixing to form a smooth paste. Add 3 liters water and mix thoroughly. Pour mixture into bowl with oil. Add both flours and mix on low speed for 7-10 minutes. Dust with a little more flour as needed. Once mixed, let the dough rest for 30 minutes at room temperature covered with a damp cloth. Portion dough into 14.5-ounce balls and place in dough case. Refrigerate 18 hours or longer. This recipe yields approximately 20 dough balls.

To make pistachio pesto, place basil, olive oil, Parmesan cheese and garlic in blender and blend until smooth. Add ground pistachios. Blend, then season to taste with salt and pepper. Blend in drops of food coloring, if desired.

To make caramelized onions, combine onions with sugar and oil in large skillet. Simmer over low heat for 40 minutes, stirring regularly.

To make pizza, allow proofed doughball to stand at room temperature for 1 hour. Press and stretch dough with well-floured hand to a 14-inch circle, leaving a 1-inch crust line. Place on pizza peel. Spread a thin layer of pistachio pesto over base. Break black garlic bulb into cloves; remove skins and chop. Spread diced garlic over pesto base. Julienne Mozzarella cheese and spread evenly over pesto and garlic. Lay spinach leaves over cheese. Spread evenly with caramelized onions. Top with sliced mushrooms and tomatoes. Tear PEPPADEW® peppers into halves and quarters, distributing peppers and their juice evenly over the top. Sprinkle with oregano. Place pizza in wood-fired oven, preheated to 700-750°F.* Cook 4-5 minutes, moving as necessary to keep bottom from burning.

*Note: If you do not have access to a wood-fired pizza oven, bake in normal deck oven, but replace the quantity of Caputo “00” flour with Kyrol flour.

Plant-Forward Category Finalist – 2020 Real California Pizza Contest

Recipe developed by Joe Mialki, Giuseppe’s Steel City Pizza, Port Orange, Fla.

Per Order:

Yield: 1 pizza