Heirloom and Belly Pie
Heirloom and Belly Pie
Directions
- Pre-heat pizza oven.
- Place crust on pizza screen and apply sauce with a ladle in the center in a swirling motion towards the edge.
- Sprinkle half the cheese on top the sauce.
- Arrange sliced tomatoes, bacon, onion, and green onion.
- Add the rest of the cheese followed by cherry peppers.
- Season with salt and pepper then brush the edge of the crust with Roma olive oil.
- Bake in chosen oven then remove drizzle with unfiltered olive oil, slice and serve.
Ingredients
- 4 Ridgecrest® Bacon, Applewood Slice(s), cooked and crumbled
- 1/8 tsp Roma® Black Pepper, Ground
- 6 oz Bacio® Sharp Provolone Blend, shredded
- 1 14 in Ultimo!® Thin Crust, parbaked
- 1/4 cup Peak Fresh Produce® Onion(s), Green, chopped
- 2 tbsp Piancone® Oil, Olive, unfiltered
- 1 tbsp Roma® Oil, Olive
- 1/4 cup Peak Fresh Produce® Onion(s), White, caramelized
- 5 Roma® Spicy Cherry Peppers, chopped
- 1/8 tsp Kosher salt
- 1 cup Peak Fresh Produce Heirloom Tomatoes, sliced
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
