CLOSEOUT 5 LEFT 12inch Surgical Stainless Steel Pizza Pan - Buy 2 or more and $ave
CLOSEOUT 5 LEFT 12inch Surgical Stainless Steel Pizza Pan - Buy 2 or more and $ave
CLOSEOUT 5 LEFT 12inch Surgical Stainless Steel Pizza Pan - Buy 2 or more and $ave
CLOSEOUT 5 LEFT 12inch Surgical Stainless Steel Pizza Pan - Buy 2 or more and $ave

BEST BUY - 12inch PIZZA PAN 304 Surgical Stainless Steel

Regular price
$59.95
Sale price
$29.95
Shipping calculated at checkout.

You’ll reach for your high-quality Health Craft 12-inch professional surgical stainless-steel bakeware again and again! With stainless steel the oven does the baking, not your pan—so you can get professional results every time.

  • Bakes evenly —and avoids burning!
  • Easy release of foods
  • Easy to clean —and dishwasher safe!
  • No coating to scratch or wear off
  • Will not react with food
  • Will not warp in oven
  • Lifetime Warranty
  • Dimensions : 12.75L x 12.75W x 0.75h
  • Item Weight: 1.5 Lbs.
  • Shipping Weight: 3.04 Lbs.

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SHRIMP PIZZA recipe

EQUIPMENT: Stainless Pizza PanKitchen Machine food cutter

  • ½ pound medium Florida shrimp, peeled and cooked
  • 12-inch pizza crust
  • ½ cup prepared pesto sauce
  • 1 cup Florida blue crab meat
  • 1½ cups mozzarella cheese, shredded #2 cutting cone
  • 2 tablespoons pure olive oil
  • 1 teaspoon paprika

Preheat oven to 350. Cut shrimp into bite-size pieces and set aside. Place pizza crust on a pizza pan or sheet pan and spread pesto sauce leaving a ½ inch crust at the edges. Top evenly with shrimp and crab pieces. Add a thin layer of cheese. Drizzle olive oil over the cheese then sprinkle with paprika. Bake for 25 minutes mid-oven until cheese is melted and bubbling. Remove and let cool for 5 minutes. Slice, Serve and Enjoy!

Note: I am from the great culinary seafood rich state of New Jersey, the Garden State as well, and I lived on the coast in Maryland while in the Navy (known for their abundant crab harvest), I remain continually amazed at the quantity and quality of Florida seafood (my home of the last 40 years), especially their Blue Crab – it’s sweater than Maryland crab. I love it. Chef Charles Knight.