 |
Yield: 3 Servings (18 oz. each)
Suggested Menu Price: $12.95
Total Food Cost Per Serving: $3.33
Gross Profit Per Portion: $9.62
Food Cost Percent: 26.0
|
|
| DOUBLE PEPPER PIZZA MARENGO |
|
Legend has it that Napoleon's chef invented Chicken Marengo--chunks of chicken sauteed with peppers, onions, artichokes, tomatoes and olives--in the late 1800's. A century later, we tried it on a pizza and proclaimed it "magnifique!"
|
| Ingredients |
| Pizza Dough Ball |
16 oz |
| Pesto Sauce, prepared |
1 oz |
| Marinara Sauce, thick |
6 1/2 oz |
| Mozzarella Cheese, grated |
6 1/2 oz |
| Artichoke Hearts, canned, drained (cut into sixths) |
4 oz |
| Chicken Breast, marinated, grilled, bias slice 1/4" |
5 oz |
| RoastWorks Flame Roasted Peppers & Onions |
6 1/2 oz |
| Roma Tomatoes, fresh, seeded, juiced, 1/4" dice |
2 1/2 oz |
| Smoked Gouda Cheese, grated |
4 1/2 oz |
| Black Olives, sliced |
1 oz |
| Parmesan Cheese, grated |
1/2 oz |
| Basil Leaves, julienne cut |
3 ea |
|
| Recipe Method |
| Stretch pizza dough ball to fit a 14" screen.
Let rise for 10 minutes.
Spread pesto sauce on rim only.
Evenly spread pizza shell with marinara sauce.
Top sauce with mozzarella cheese.
Top the cheese with the artichokes, chicken, Flame-Roasted Peppers & Onions, tomatoes, gouda cheese and black olives.
Sprinkle crust with Parmesan cheese.
Bake in 500°F impinger oven for 6 minutes.
Remove from oven, slice into sixths and garnish with basil. |
|
