Slice 3 oz. Grande Avorio® into 3 slices.

Cut 8 oz. Grande Avorio® into 1/2" cubes.

Stretch dough into a lightly greased 12x16 Grandma Style Pan.

Gently stretch dough to the corners, allow dough to rise for 30 to 60 minutes or until reaching 3/4 of pan height.

Par bake dough for 7 to 8 minutes at 500-535°F.

Remove pizza from oven, top with 3 Grande Avorio® slices, leaving 1/2-inch border around the outer edge.

Place back into oven and bake for 3 to 4 minutes or until cheese is melted and crust is golden brown.

Remove from pan and cut in half down the long side. Then cut each half into thirds. Now you have six squares. Cut each square in half diagonally.

Arrange four triangle pieces onto a plate and add 2 oz. of bruschetta mix to each, followed by 1 oz. of cubed Grande Avorio®.

Sprinkle with Grande Parmesan cheese, a pinch of basil chiffonade, and a light drizzle of olive oil.

In a large bowl, add all ingredients and mix well.

Let rest for 30 minutes before using.