Roundy's · 0.2 g
Roundy's Pizza Topper
What it is
Roundy's Pizza Topper is a blend of dried herbs and spices designed to enhance the flavor of pizzas. It typically contains ingredients like oregano, basil, thyme, and sometimes garlic or onion powder. This seasoning is meant to be sprinkled on top of a pizza before or after baking, adding an aromatic and savory dimension to the finished dish. It provides a concentrated burst of flavor that complements the cheese and sauce.
How people cook with it
This seasoning is a simple way to add a professional touch to homemade or store-bought pizzas. It can also be used to elevate other Italian-inspired dishes.
- Sprinkle on pizza before baking
- Add to pasta sauces
- Season garlic bread
- Garnish roasted vegetables
To use Roundy's Pizza Topper, simply open the container and sprinkle the blend evenly over your pizza. You can add it before the pizza goes into the oven to allow the flavors to meld with the cheese and sauce as it bakes. Alternatively, you can sprinkle it on after the pizza is cooked for a fresher, more pronounced herbal aroma. A little goes a long way, so start with a light dusting and add more to your preference. It’s also great stirred into marinara sauce or sprinkled on top of cheesy garlic bread.
How it differs from similar foods
Compared to using individual dried herbs, this pre-mixed blend offers convenience and a balanced flavor profile specifically curated for pizza. The combination of herbs is designed to provide a classic pizza seasoning aroma and taste that is consistent across uses, unlike the variable intensity of single herbs.
Who it is for
Home cooks looking for an easy way to add authentic pizza flavor to their creations will find this seasoning useful.
How to keep the rest
To maintain the freshness and potency of the remaining Pizza Topper, ensure the container is tightly sealed after each use. Store it in a cool, dry place away from direct sunlight and heat. This will help preserve the aromatic qualities of the herbs and spices for future cooking.