Dust counter area and after dough ball has proofed slowly start to push out with fingertips, turning 180 degrees very so often, from center until it has stretched to desired size.
Place dough on pizza screen and heat your oven.
Brush dough with olive oil and season with salt. Swirl tomato sauce starting in center and moving towards edge. Sprinkle some of the cheese on top of sauce.
Now add chicken, artichoke, spinach and red onion followed by the rest of the cheese.
Once crust is golden remove and place on cutting surface, slice then serve.
Ingredients
1 cup Piancone® Artichoke Hearts, chopped
2 tbsp Peak Fresh Produce® Basil, chopped
2 cup Bacio® Cheese Provolone, shredded
3 West Creek® Chicken, Thigh(s), Boneless Skinless, roasted and pulled
12 oz Roma® Dough Ball
1 cup Roma® Flour
1/2 cup Piancone® Oil, Olive, Extra Virgin
2 tbsp Peak Fresh Produce® Oregano, chopped
1 cup Peak Fresh Produce® Onion(s), Red, shaved
1/4 tsp salt
2 cup Peak Fresh Produce® Spinach, Baby
2 cup Luigi® Crushed Tomatoes
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
