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Chicken Santa Fe Pizza WISCONSIN MILK MARKETING BOARD

“Price out any cheese before adding it, and figure out how much is needed to produce the taste you desire. Often, you’ll find that a little additional cheese will go a long way.” — DAV E B A E R , F I R E N Z A

starts off with a base of white cheesy garlic sauce, topped with Swiss, American, a cheddar-jack blend, provolone and mozzarella, finished with a dusting of parsley and Parmesan cheese. “We find that combining different types of cheeses with different textures, as well as blending sharp and mild cheeses, really makes each cheese stand out on its own,” LaMarca says. “I would also recommend not using your traditional red tomato sauce; instead, use a garlic butter sauce, which will blend far better.” Keeping multiple cheeses in stock is also a must for fast-casual operations; Firenza, a build-your-own concept with two locations in Virginia, offers eight different cheeses, and customers can load up on as many as they wish: shredded mozzarella, provolone, Ovolini (fior di latte), cheddar, shredded Parmesan, ricotta, feta and Gorgonzola. “We have a mouthwatering pizza, the Pizza Roma, that combines our tomato sauce with the perfect blend of five cheeses: mozzarella, provolone, feta, cheddar and Parmesan,” says Dave Wood, co-founder of Firenza. “The beauty of this pizza’s flavor explosion comes from the differences among the cheeses; mozzarella has a creamy 64

PMQ Pizza Magazine The Pizza Industry’s Business Monthly

Provided by Wisconsin Milk Marketing Board INGREDIENTS: 3 cloves garlic, minced (divided) ¼ tsp. chili powder, or to taste 1/8 tsp. cayenne pepper, or to taste ½ tsp. paprika, or to taste Salt and pepper to taste 1 boneless, skinless chicken breast 1 red pepper, julienned 1 Spanish onion, julienned ½ c. olive oil ¼ c. white wine ½ c. marinara sauce ½ c. salsa 1 16-oz. pizza dough ball ¾ c. (3 oz.) cheddar cheese, shredded ¾ c. (3 oz.) mozzarella cheese, shredded 1 c. (4 oz.) jalapeño Havarti cheese or pepper jack cheese, shredded 1 tbsp. cilantro, chopped DIRECTIONS: Combine half of the garlic and all of the chili powder, cayenne and paprika. Add salt and pepper. Rub chicken with the mixture and refrigerate in a closed plastic bag for 1 to 4 hours. Grill the chicken on a stovetop or grill. Slice thinly. Heat oven to 500°F. Sauté peppers and onions with remaining garlic in olive oil. Season with salt and pepper; add white wine. Cook 3 minutes, keeping vegetables firm. Remove from heat and set aside. In a small bowl, mix marinara and salsa together for the sauce. Set aside. Form dough into a 12” circle and place on a pizza pan. Spread sauce over the dough; sprinkle cheddar and mozzarella on top. Top the pizza with reserved peppers and onion, then chicken and Havarti. Bake for 10 to 12 minutes. Sprinkle with cilantro. Serves 4.

Profile for PMQ Pizza Magazine

PMQ Pizza Magazine March 2016  

PMQ Pizza Magazine March 2016