Asian Pride® Teriyaki Mushroom Pie
Asian Pride® Teriyaki Mushroom Pie
Directions
- Toss the sliced mushrooms with teriyaki and one and a tablespoon of minced cilantro then cover and marinade overnight.
- Whisk the gochujang and pizza sauce together then reserve refrigerated for service.
- In a sauté pan over medium heat add the sesame oil and pomace oil blend. Now add the red onion and season with an eighth of a teaspoon of salt and black pepper. Cook for 2-3 minutes until onions or soft then cool and refrigerate for service.
- In a blender or food processor add the garlic clove, rice wine vinegar, quarter teaspoon of salt and black pepper, remaining cilantro and thyme, warm edamame, pecorino Romano cheese, sunflower seeds, and coconut milk then pulse to puree.
- With the blender or food processor running slowly add the olive oil to desired consistency. Transfer the edamame pesto to a large squeeze bottle and hold refrigerated for service.
- Pre-heat pizza oven to at least 500°.
- Place crust on a pizza screen then starting in the center moving in a circular motion spread the gochujang pizza sauce to the edge of the crust.
- Sprinkle half of the cheese on top of the sauce.
- Remove the mushrooms from the marinade, being sure to shake off any excess and arrange them on the pizza, followed by the red and green peppers, red onion, and hearts of palm.
- Top with the remaining provolone and mozzarella cheese. Transfer to the oven and bake until the crust is browned, and the cheese has melted.
- Remove from the oven then top the pizza with spoonsful of the edamame coconut pesto and arrange some of the broken mandarin pieces on top slice and serve.
Ingredients
- 1 ea. Ultimo!® 16-inch New York Style pizza crust
- 2 cups Raffinato® shredded mozzarella provolone blend
- 1 cup Piancone Pizza Sauce
- 1/4 cup gochujang sauce
- 1 cup Luigi® green and red pepper strips
- 2 ea. Peak Fresh Produce® Mushroom(s), Portobello, 5 inch, stem removed and sliced
- 1 cup Asian Pride® Teriyaki Sauce
- 1 1/2 tbsp Peak Fresh Produce® Cilantro, minced
- 1/2 ea. Peak Fresh Produce® Onion(s), Red, julienne
- 1/2 tsp Asian Pride® Sesame Oil
- 1 tsp Roma® soybean and pomace oil blend
- 1/8 tsp West Creek® sea salt kosher
- 1/8 tsp Roma® Black Pepper, Ground
- 1/4 cup Asian Pride Hearts of Palm, wheel cut
- 1/4 cup Asian Pride® Mandarin Orange Segments
- 3 cups Asian Pride® Edamame, warmed
- 1/4 cup Magellan® Sunflower Seeds
- 1/2 tsp Peak Fresh Produce® Cilantro, chopped
- 1 tsp Peak Fresh Produce® Thyme, Fresh, chopped
- 2 tbsp Roma® Cheese, Pecorino Romano, grated
- 1 ea. Peak Fresh Produce® Garlic, Clove(s)
- 2 tbsp Asian Pride® Coconut milk
- 2 tbsp Asian Pride® Rice Wine Vinegar
- 1 cup Piancone® Oil, Olive, Extra Virgin
- 1/4 tsp West Creek® sea salt kosher
- 1/4 tsp Roma® Black Pepper, Ground
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
