Barbecue Shrimp and Bacon Flatbread with Cheese
WISCONSIN MILK MARKETING BOARD
flavor, while provolone has the tiniest touch of bite, feta provides a slight salty goodness, cheddar has a full-bodied flavor, and Parmesan is the perfect topper.” “Balance and flavors that complement each other are great ways to start, and a little bit of experimenting goes a long way,” adds Firenza co-founder Dave Baer. For example, he notes, a light sprinkling of cheddar makes a great addition to beef and bacon pies, creating a “cheeseburger effect” that customers crave. CONTROLLING COSTS It’s no secret that cheeses can prove pricey for operators, but by cross-utilizing ingredients, minding portions and successfully marketing to customers, you’ll help make sales superstars out of your multicheese pizzas and sides. Cooke, for example, makes sure he prices accordingly when considering food costs. “Controlling costs on multicheese pizzas can definitely be challenging,” he admits. “We choose not to compete with the big-box chains and instead promote quality, then charge a fair price.” LaMarca believes in the power of advertising, both through traditional and social media. “From our soft launch on August 3 to our last major advertising campaign on October 20, sales of the Sei Cheese Pizza have increased two to three times over its prior sales numbers,” LaMarca notes. “We have since launched an online ad through our Facebook page and have seen an immediate increase of more than 100% in sales again!” 66
PMQ Pizza Magazine The Pizza Industry’s Business Monthly
Recipe by Chef Tracy O’Grady; provided by Wisconsin Milk Marketing Board INGREDIENTS: Barbecue Sauce: 1 c. ketchup 2 tbsp. red wine vinegar 2 tbsp. brewed coffee 2 tbsp. Dijon mustard 2 tbsp. hot sauce 2 tbsp. Worcestershire sauce 1 tbsp. molasses Flatbread: 2 tbsp. barbecue sauce (recipe above) ½ c. red onion, julienned 1 tbsp. red wine vinegar 2 tsp. extra-virgin olive oil (divided) Kosher salt to taste 1 8-oz. ball pizza dough, proofed ½ c. (2 oz.) smoked cheddar cheese, coarsely grated ½ c. (2 oz.) smoked Gouda cheese, coarsely grated ¼ c. (1 oz.) fontina cheese, coarsely grated 12 shrimp, peeled, deveined, tails removed, seared until just cooked 6 slices applewood-smoked bacon, cut in half, fried crisp 1 tbsp. scallions, diagonally sliced DIRECTIONS: Make the barbecue sauce: Whisk all ingredients together in a small bowl. Set aside. (Makes about 2/3 c. sauce; reserve leftovers for other uses.) Mix red onion, vinegar, 1 tsp. olive oil and salt in small bowl; set aside. Heat grill to medium-high. Oil the back of a flat metal tray with 1 tsp. olive oil. Press dough into a 12”-by-15” rectangle on the back of the tray. Place the dough side of the pan directly on the grill. Grill 1 minute. Gently remove tray, starting at the front edge (use a metal spatula if necessary). Continue grilling the dough for about 5 minutes, watching carefully to avoid burning. Flip dough and move to a cooler spot on the grill. Spread the entire crust surface with barbecue sauce and top with cheeses. Place shrimp evenly over the top and cook flatbread until crisp and bubbly. Just before removing from the grill, top with bacon. Remove to a cutting board and cut into 12 squares. Top with pickled red onions and scallions. Serve immediately. Serves 6.