Oil your DSP pan heavily and stretch your dough to the corners and let the dough rise to fill the pan.
Sauce the dough with about 5 oz. of Horseradish Crema.
Top the dough with 8 oz. of Bacio Whole Milk Shreds. Make sure the dough is topped all the way to the edge of the crust. This will create that crispy cheese edge.
Top the cheesed area with the rest of the toppings.
Bake the pizza for 15-18 minutes at 425°F.
Once baked, remove pizza from the pan and cut into 8 pieces.
Garnish pizza with an extra drizzle of the Horseradish Crema and chopped green onions.
