Bacio GhostPie
Ingredients
1 ea Ultimo® 16” Hand Tossed Pizza Crust - #102733
8 oz Roma® Pizza Sauce, Prepared - #233006
2 cups West Creek ® Cheese, Cheddar, shredded - #158815
5 ea Bacio® Cheese, Mozzarella, slices cut from block - #287632
8 ea Roma® whole ripe olives, black - #231872
1 ea Roma® roasted red peppers, bell - #682956
1 tbsp Roma® Oil, Olive - #288560
Ghost cookie cutter mold
Directions
Swirl the sauce starting at the center going towards the edges of the crust. 1.
Using the ghost cookie cutter cut the slices of cheese to make ghosts.
Cut 6 olives in half for the spider body. Take the other half and cut into strips for spider legs. Cut remaining olives into a small dice for the ghost eyes.
Using the bat cookie cutter cut some bats from the roasted red bell pepper
5. Place olive halves around pizza with olive strips to make spider legs.
Sprinkle the cheddar cheese on top of the sauce. Arrange the cheese ghosts around pie so they stay whole on each slice then top each ghost with two diced olive pieces for their eyes
Bake in you desired oven until crust is golden brown and cheese is bubbly.
Remove from oven and brush crust edge with olive oil then serve
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
JackOBurger
Ingredients
1 8 oz Burger - #968342
1 tbsp Magellan® Cajun seasoning - #615756
1 ea Heritage Oven's burger bun, toasted - #857651
2 slices ea West Creek® cheese cheddar - #158820
2 slices ea Peak Fresh Produce® Tomato(es) - #415369
1 leaf ea Peak Fresh Produce® Lettuce - #380188
1 stem ea Peak Fresh Produce® Pepper(s), Green Bell, for garnish - #260254
1 slice ea Peak Fresh Produce® Onion(s), Red - #470663
Directions
Using a pastry cutter of knife cu lantern. 1.
Cut the cheese on a bias to for 2.
Season the burger with Cajun s doneness.
Place the cheese on the burger 4 On the bottom bun add lettuce teeth.
Place bun on top with eyes cut top of bun to complete the jack
Chef Lonnie Varisco -
