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\ TsssSsdsd|Sl{SSSSSR&§&QK¥&;LR§Q§¥REEERETRRARREAEREERREEEETE REYNE MOS A 4H UMMM dd TAKE IT MAKE IT No time to make it? No problem. Find this incredible recipe You can pick up Nonna Zina's Cacciatore and more mouth-watering Pizza fresh from our Kitchen. ideas on Longos.com UNDER $2 PER SLICE! SAVINGS THAT COME FULL CIRCLE! Longo's Cacciatore Mild or Hot 200g pkg TAKE IT, MAKE IT, LEARN IT This spring, we're thrilled to share a Longo’s family favourite inspired by Nonna Zina’s Cacciatore Pizza. By using cacciatore instead of pepperoni for a flavourful kick, Nonna Zina put a tasty twist on pizza that the whole family has always adored. You can pick it up ready-made in our Kitchen, make it following our simple recipe or learn how to prepare it at a Loft cooking class. Buon Appetito! NONNA ZINA’S CACCIATORE PIZZA | _1pkg (200g) Longo’s Mild or Hot Cacciatore | Spread pizza sauce evenly over the dough and Prep: 15 min Cook: 15 min Sausage, thinly sliced sprinkle with oregano. Sprinkle with Parmesan Serves: 4 to 6 Chopped fresh Longo’s Organic Basil and then with mozzarella. Lay cacciatore slices ; (optisnal) all over top and bake for about 15 minutes or 1 pkg (700g) Longo’s Pizza Dough, thawed until the crust is golden and the cheese has tbsp Longo’s Country Churned Salted Let pizza dough come to room temperature. melted. Sprinkle with basil, if desired. Butter, softened Preheat oven to 400°F. Spread butter onto Por serving (UA pista), 790 calories: 1/2 cup Longo’s Pizza Sauce 14-inch pizza pan. 45g protein; 31g fat; 83g carbohydrate; tsp Longo's Essentials Lightly flour dough, press onto pan and et stand Og fibre; 3g sugars; 1,10mg sodium. Dried Oregano for 15 minutes. If the dough shrinks away from 2 thsp Longo’s Grated the sides, push it back to the edge of the pan. Lightly prick the dough with a fork (this will help keep dough flat and not bubble up). Parmesan Cheese 2 cups shredded Longo’s Mozzarella Ball MMMM, PRICES ON THIS PAGE EFFECTIVE FROM THURSDAY APRIL 20™ TO WEDNESDAY APRIL 26™, 2023. SKINNER AAA AAAAAA i N
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