Crust us, no matter how you slice it, this spice blend will be loved by all pizza aficiona-doughs! 

Use to top pizza, grilled cheese, eggs, popcorn, as a rub for any protein, or mix it into dip or salad dressing – one taste and it’ll have a pizza your heart!

INGREDIENTS

Tomato powder, garlic granules, onion granules, sea salt, oregano, basil, paprika, nutritional yeast

VEGAN + GLUTENLESS 

SUGGESTED USES

  • Mix with sour cream/mayo to make a veggie or chip dip

  • Sprinkle on buttered popcorn

  • Meat/veggie/tofu rub

  • Mix into soups/stews/sauces

  • Sprinkle on pasta/noodles/rice

  • Mix into mashed potatoes

  • Coat potatoes before roasting

  • Make a compound butter

  • Sprinkle on eggs

  • Use to season pizza or pasta sauce

  • Top avocado toast

  • Sprinkle between layers of lasagna

    *Spice blends are best if used within 6 months of purchase.

    **We don’t use any fillers in our spice blends so they can get a bit solid over time, especially in warmer or higher humidity homes. To avoid or solve this, shake bottles regularly or stir with a chopstick or bamboo skewer.

RECIPES

  • Serves 8-10

    Store wrapped with plastic wrap in the fridge, can be reheated once baked


    Dip:

    1 block cream cheese, softened

    ½ cup sour cream

    2 TB tomato paste

    2 TB Pizza Party spice

    1/3 cup + ½ cup shredded mozzarella, separated

    ½ cup red onion, diced

    ½ cup pizza pepperoni, sliced or halved (or left whole if they’re small)

    ½ cup green pepper, diced

    ½ cup mushrooms, sliced or diced

    ¼ cup parmesan cheese, finely shredded

    Serving suggestions:

    Pita chips, Chunks of focaccia or baguette.

    Preheat oven to 375°F

    In a medium bowl, using whisk or hand mixer, whisk cream cheese, sour cream, tomato paste and Pizza Party spice until well combined, then stir in 1/3 cup of mozzarella cheese to combine.

    Spread evenly into the bottom of a 9X13” oven safe dish (we used a 4QT enamelled cast iron dutch oven) and set aside.

    In a medium pan over medium heat, sauté onion and mushrooms until softened, then add pepperoni, green pepper and sauté for 2-3 minutes, stirring regularly.

    Sprinkle remaining ½ cup of mozzarella cheese evenly over cream cheese mixture, then evenly sprinkle with pepperoni mixture and finally parmesan cheese.

    Bake for 30 minutes or until dip is bubbly, cheese is melted and pepperonis are lightly crispy.

PIZZA DIP

PIZZA TWISTS

  • Makes 12 pieces

    Store in an air-tight container in the fridge


    2 rolls of puff pastry, thawed

    2 TB whipping cream

    1 TB tomato paste

    2 TB Pizza Party spice blend

    ¾ cup shredded mozzarella

    1 egg

    ¼ cup parmesan cheese

    ½ cup marina sauce (optional)

    Preheat oven to 375°F and line a baking sheet with parchment paper.

    Roll out both pieces of puff pastry so they lay flat.

    In a small bowl, whisk together whipping cream, tomato paste, and pizza party spice blend until well combined.

    On one sheet of the puff pastry, evenly spread the tomato mixture across the entire surface, reaching all the way to the ends.

    Sprinkle shredded mozzarella over entire tomato covered puff pastry.

    Lay second sheet of puff pastry on top of tomato covered sheet so it creates an even second layer. Press lightly over the entire surface to “glue” the two sheets together, then using a pizza cuter cut the rectangle in half horizontally, then cut vertically in even lines to create a grid. You should end up with 12 long rectangular pieces.

    Pick up one piece at a time and ensure the two layers are pressed together, then twist once or twice and lay onto parchment lined baking sheet with about 2” of space on either side. Repeat with all pieces.

    Whisk egg until lightly frothy, then using a pastry brush, brush each piece with egg wash then sprinkle evenly with parmesan cheese.

    Bake for about 35-45 minutes, checking every 15 minutes until twists are golden brown.

    Serve with marinara sauce as dipping sauce

PIZZA BEANS

  • Serves 8-10

    Store covered in fridge, can be reheated once baked

    2 TB olive oil

    1-2 cups yellow onion, diced (we love onions, but use ½ if you don’t)

    ½ cup celery, diced

    ½ cup carrot, diced

    1 large can crushed tomatoes (Bianca Di Napoli preferred)

    1 TB + 1 tsp Pizza Party spice blend

    ½ cup green pepper, diced

    2 large cans Giant Lima Beans, rinsed + drained

    2 cups shredded mozzarella cheese

    ½ cup parmesan cheese, finely grated

    ½ cup pizza pepperoni (optional)

    Serving suggestions:

    Grilled sourdough bread or focaccia. Pita chips

    Preheat oven to 375°F.

    In a heavy bottom pot, heat olive oil over medium-high heat then sauté onions until softened.

    Add celery + carrot to onions and sauté for 5 minutes, stirring frequently.

    Add tomatoes + pizza party spice and stir until combined.

    Add beans + green pepper and stir until combined.

    Simmer over medium-low heat for about 10 minutes.

    Pour mixture into 9X13” oven-safe dish and spread into an even layer.

    Evenly sprinkle top of bean mixture with shredded mozzarella and parmesan, then add pepperoni in a grid pattern if using.

    Bake for 30-40 minutes or until cheese is melted and golden.

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