Yield: 8 servings
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. Top crust with tomatoes, green onion, oregano, mozzarella, kalamata olives, olive oil, salt, and ground pepper. Bake 10–15 minutes. CCP: Final internal cooking temperature much reach a minimum of 145°F, held for a minimum of 15 seconds. Sprinkle with basil and drizzle with balsamic glaze. CCP: Product must be cooled to a maximum internal temperature of 41°F or less, within 4 hours.