Calamari and Green Olive Pizza
Calamari and Green Olive Pizza
Directions
- Allow dough ball to thaw 24 hours under refrigeration. If needed you may thaw at room temperature for 2 hours.
- Remove dough from refrigerator and allow to rest at room temperature for 30 minutes to an hour to reach an internal temperature of 55-60 degrees F.
- Hand stretch the dough to form a 10-inch crust. Brush the edge of the crust with 2 tbsp of olive oil and season with salt and pepper. Swirl alfredo sauce from the center of the crust to the edge. Sprinkle 3 oz of cheese on top of sauce.
- Now arrange calamari and olives followed by the remaining 1 oz pf cheese.
- Bake according to your ovens manufacturers directions. Remove pizza from oven, slice, and drizzle with remaining 2 tbsp of olive oil. Top with fresh basil leaves then serve.
Ingredients
- 1 8 oz Ultimo!® dough ball
- 4 oz Roma® calamari rings, 3/4 in
- 2 oz Roma® olives green, sliced
- 3 oz Bacio® Cheese, Mozzarella, shredded
- 3 oz Piancone® Alfredo Sauce
- 1/8 tsp Magellan® sea salt
- 1/8 tsp Magellan® Black Pepper, ground
- 4 tbsp Piancone® Extra Virgin Olive Oil Unfiltered
- 5 leaves Peak Fresh Produce® Basil, fresh
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
