Slice two calamari tubes into ¼ inch rings and reserve with three tentacles.
Dice red onion, chop kale, cut tomatoes in half then add to a medium bowl with cannellini beans. Toss salad with 2 oz. of Piancone Parmigiano and Romano Dressing and reserve.
Season flour with salt, pepper, dried parsley flakes, red pepper flakes and reserve for dredging calamari. Dredge calamari and fry at 325º F until golden brown and reserve for garnish.
Hand stretch dough and add 1 oz. of olive oil to it.
Bake in an oven set to 525º for 6-7 minutes until crust is golden brown. Add salad on top of pizza and garnish with fried calamari and additional dressing.
Ingredients
10 oz dough made from Assoluti® Flour
6 oz Assoluti® Calamari Tube & Tentacles 5-8”
3 oz Bacio® LMWM Block, hand-pinched
5 Peak Fresh Produce® Tomato(es), Cherry, halved
1/2 Peak Fresh Produce® Onion(s), Red, small dice
2 oz Roma® Flour, H&R
4 oz Peak Fresh Produce® Kale, rough chop
4 oz Piancone® Parmigiano & Romano Dressing, divided
