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Manufacturer of Beano’s Brand CondimentsFor sales, samples and information on ourentire product line, please contact us at:

906 Old Freeport RoadPittsburgh, PA 15238 � (412) 781-1446beanos@conroyfoods.com

www.conroyfoods.com

The Secretto stretchingthe dough..

Ingredients:1-12 inch pizza shell2 oz. Beano’s White Pizza Sauce with Oregano1 cup thinly sliced prosciutto1 cup asiago cheese

Preheat oven to 350 degrees, brush on Beano’s WhitePizza Sauce with Oregano to the edges of the crust,spread the prosciutto and asiago cheese evenly 1/2"from crust, place on cookie sheet and bake in preheatedoven for 10 minutes or until crust is golden brown andthe cheese is melted.

MediterraneanSea Dollar

Seafood & Cheese

Ingredients:1-12 inch pizza shell2 oz. Beano’s White Pizza Sauce with Oregano1/2 cup crab meat1/2 cup shrimp1/2 cup scallops1 cup mozzarella cheese parmesan cheese

Preheat oven to 350 degrees, brush on Beano’s WhitePizza Sauce with Oregano to the edges of the crust,spread all of the seafood evenly 1/2" from crust, coverwith mozzarella cheese, sprinkle parmesan cheese onthe pizza and around the crust, place on cookie sheetand bake in preheated oven for 10 minutes or untilcrust is golden brown and the cheese is melted.

Suggested toppings forBeano’s Classical White

Pizza Sauces

We recommend that you use 2 ounces ofWhite Pizza Sauce per 12-inch pizza

VEGETABLESArtichoke HeartsBlack OlivesCapers

Grilled EggplantRed Onion

Roasted GarlicSpinachTomatoesZucchini

ROASTEDPEPPERSBananaBell

Cubenella

MEATSBacon

CappacolaGrilled ChickenGrilled Steak

HamPepperoniProsciuttoSausage

SEAFOODAnchoviesCalamariClams

Crab MeatLobsterMusselsScallopsShrimp

MUSHROOMSCreminiPortobelloShiitakae

CHEESESAsiagoFeta

FontinaGoudaGruyereMozzarellaParmesanProvoloneRicotta

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WE SUGGEST THE FOLLOWING MENU IDEAS:� Create a Premium Pizza Program i.e. classical white withseafood, classical sun dried tomatoes with portobellomushrooms or classical basil with roasted red peppers

� Offer different flavors of focaccia breads or garlic breads� Use as a sauce for strombolis or calzones� Use as a dipping sauce for bread sticks, rolls, or coldshrimp

� Apply to mussels and clams before baking� Saute with vegetables� Use as a base for your red sauce� Add them to your pizza dough for a flavored crust� Use as a pasta sauce

BENEFITS:� Save money and valuable prep time� Consistency, trust us to make it right every time

Sicilian FarmProsciutto & Asiago Cheese

CF 1346 brochure REPRINT:CF 1346 brochure (Dana)3 5/18/09 11:05 AM Page 1

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White TraditionTomato & Mushroom

Grilled SunriseGrilled Chicken

& Red Bell Peppers

Beano’s WhitePizza Sauce

Variety is the spice of life! Travel backin Italian history using the same zesty blendof herbs that the ancient Italians used in the15th century.

A thousand years ago, before tomatoeswere brought back to Europe from the NewWorld, natural spices covered circles of bakeddough and grew exceptionally popular inNaples, Italy. Also known as focaccia, thewhite pizza became the common food stock.Everyday, Italians would spread vegetable oilover their crusty Italian bread, add freshgarlic and mozzarella cheese and then bake.

Conroy foods has captured this authenticold world taste and put it in a bottle formillions to enjoy. Choose from three distinctItalian blends like, Imported GreekOregano, Fresh Dried Basil, andCalifornia Sun Dried Tomatoes. Beinventive and create your own tastygourmet pies.

Economically priced to fit any budget,Beano’s® Classical White Pizza Sauce is notonly the perfect ingredient for quality taste,but it also serves as a useful tool for menuexpansion. To illustrate practicality, Beano’shas created a variety of delicious and uniquerecipes for your convenience. Add spice toyour menu and also induce higher profitmargins for your marketing goals. TryBeano’s Classical White Pizza Sauce todayand see a change in the way you do business.

Ingredients:1-12 inch pizza shell2 oz. Beano’s White Pizza Sauce with Basil8-10 thin tomato slices1 cup regular thin sliced mushrooms1 cup mozzarella cheese parmesan cheese

Preheat oven to 350 degrees, brush on Beano’s WhitePizza Sauce with Basil to the edges of the crust,spread the tomatoes and mushrooms evenly 1/2" fromcrust, cover with mozzarella cheese, sprinkle parme-san cheese on the pizza and around the crust, placeon cookie sheet and bake in preheated oven for 10minutes or until crust is golden brown and the cheeseis melted.

Ingredients:1-12 inch pizza shell2 oz. Beano’s White Pizza Sauce with Basil1 cup Grilled Chicken1 cup thinly sliced red bell peppers1 cup mozzarella cheese

Preheat oven to 350 degrees, brush on Beano’s WhitePizza Sauce with Basil to the edges of the crust, spreadthe grilled chicken and red bell peppers evenly 1/2"from crust, cover with mozzarella cheese, place oncookie sheet and bake in preheated oven for 10minutes or until crust is golden brown and the cheeseis melted.

Medallion PizzaRed Onions & Eggplant

Ingredients:1-12 inch pizza shell2 oz. Beano’s White Pizza Sauce with

Sun Dried Tomatoes8-10 precooked eggplant slices1/2 cup thin sliced red onions1 cup mozzarella cheese parmesan cheese

Preheat oven to 350 degrees, brush on Beano’s WhitePizza Sauce with Sun Dried Tomatoes to the edges ofthe crust, spread the eggplant slices and red onionsevenly 1/2" from crust, cover with mozzarella cheese,sprinkle parmesan cheese on the pizza and aroundthe crust, place on cookie sheet and bake in preheatedoven for 10 minutes or until crust is golden brownand the cheese is melted.

GrilledSteak &Caps

Grilled Steak & Portobello

Ingredients:1-12 inch pizza shell2 oz. Beano’s White Pizza Sauce with

Sun Dried Tomatoes1 cup steak strips1 cup sliced portobello mushrooms1 cup mozzarella cheese parmesan cheese

Preheat oven to 350 degrees, brush on Beano’s WhitePizza Sauce with Sun Dried Tomatoes to the edges ofthe crust, spread the steak strips and mushroomsevenly 1/2" from crust, cover with mozzarella cheese,sprinkle parmesan cheese on the pizza and around thecrust, place on cookie sheet and bake in preheated ovenfor 10 minutes or until crust is golden brown and thecheese is melted.

CF 1346 brochure REPRINT:CF 1346 brochure (Dana)3 5/18/09 11:05 AM Page 2