Brick Oven Pizza's Corey takes us through their vegetarian pizza and their super pizza, step by step.
Ingredients: pizza dough, pizza sauce, mozzarella, (zucchini, mushrooms, olives, green onions, bell peppers for vegetarian) (salami, pepperoni, mushrooms, olives, green onions, seasoned ground beef, diced Portuguese sausage, Canadian bacon, bell peppers, italian sausage for super), garlic sauce
1) Prepare the pizza dough.
2) Make a crust.
3) Add pizza sauce.
4) Add 8 oz. of mozzarella cheese.
5a) "On the vegetarian pizza... add zucchini all the way around the bottom... we'll add fresh mushrooms, sliced olives, green onions, and finally bell peppers."
5b) For the super pizza, add "salami, pepperoni, fresh mushrooms, olives, green onions, seasoned ground beef... diced Portuguese sausage, Canadian bacon, and we add bell peppers, and finally homemade italian sausage.
6) "We season every pizza with oregano, basil, rosemary, parmesan cheese and on our vegetarian we put a little garlic."
7) Put it in the oven for "8 to 10 minutes depending on the toppings. If there is italian sausage it takes 10 minutes."
8) "Our next step is that we brush on our homemade garlic sauce which is recommended."
For more information about Brick Oven Pizza, visit http://brickovenpizzahi.com
Address (Kalaheo): 2-2555 Kaumualii Highway, Kalaheo, HI 96741-8309
Phone: (808) 332-8561
Facebook - / 112965272068436
Yelp - http://www.yelp.com/biz/brick-oven-pi...
Trip Advisor - http://www.tripadvisor.com/Restaurant...
Address (Wailua): 4-4361 Kuhio Highway, Kapaa, HI 96746
Phone: (808) 823-8561
Facebook - http://www.facebook.com/brickovenpizz...
Yelp - http://www.yelp.com/biz/brick-oven-pi...
Trip Advisor - http://www.tripadvisor.com/Restaurant...
Address (Kapolei): 889 Kamokila Blvd. #206, Kapolei, HI 96707
Phone: (808) 674-8561
Facebook - http://www.facebook.com/pages/Brick-O...
Yelp - http://www.yelp.com/biz/brick-oven-pi...
Trip Advisor - http://www.tripadvisor.com/Restaurant...
Produced by Ryan Pointer, shot by Bruce Smalling and Ryan Pointer, edited by Ryan Pointer
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