There are roughly 70,000 different pizzerias in the United States, and while pepperoni is the overwhelming favorite in terms of toppings (251.7 million pounds per year, to be exact), there are almost as many recipe combinations as there are pizza shops. Add on the fact that nearly one-third of all Americans think of pizza as the perfect breakfast food, and now you have to consider additional dayparts when developing your pizza menu.
Here at Total Source, we know just how important pizza can be. It's an American favorite, and when you consider the three parts of a perfect pizza, it's certainly profitable. So, we took it upon ourselves to provide you with a few great pizza recipes that are outside of the standard plain cheese pie or the ubiquitous slice of pepperoni.
We hope you enjoy these great pizza recipes, and we'd love to share your creations on social media. Please send them along!
MEDITERRANEAN CHICKEN PIZZA
Created by Hayley Walker
16oz John Soules Flame Grilled Chicken Strips
1 Boboli Pizza Crust
1 ½ cups Pacific Coast Producers Pizza Sauce
10oz Saputo Shredded Mozzarella
3oz Lindsay Sliced Black Olives
½ cup Red Onion, thinly sliced
1 ½ tsp Oregano
1 cup packed arugula
¼ cup EVOO
1 tbs Lemon Juice
½ tsp Salt
¼ tsp Pepper
Balsamic Glaze to taste
Preheat the Vulcan Combi Oven to 450°.
In a small pot, heat the pizza sauce on the stove until hot.
Add the frozen chicken strips to the pot of sauce and simmer for about 5 minutes until chicken is thawed and heated.
Gently break apart chicken strips into smaller pieces with a spoon and remove the pot from heat.
Spread the sauce and chicken mixture evenly across the pizza crust, leaving a half-inch border.
Add mozzarella and sprinkle with the oregano.
Bake pizza in the oven for 12-16 minutes, until cheese is bubbling and starting to turn golden brown.
While the pizza is cooking, make the vinaigrette by whisking together EVOO, lemon juice, salt, and pepper.
Toss the arugula and red onion with vinaigrette.
Remove pizza from oven and top with arugula salad.
Finish with a drizzle of balsamic glaze and enjoy!
BUFFALO CHICKEN DIP PIZZA
Created by Carrie McLaughlin
2 cups John Soules Diced White Meat Pre-Cooked Chicken
8 ounces) Franklin Cream Cheese, softened
1/2 cup Bulliards Cayenne Pepper Sauce
1/2 cup ranch dressing
1/2 cup Saputo Blue Cheese Crumble
1 loaf Bridgford Frozen Ready-Dough®, thawed
1 cup shredded Saputo Gold Mozzarella
¼ cup chopped green onion
Roll or stretch thawed loaf to fit lightly greased 12-inch pizza pan or 9 x 12-inch cookie sheet.
Pierce dough several times with a fork.
Bake in Vulcan Combi Oven, preheated to 375° for 5 minutes.
Remove from oven, increase oven temperature to 450°.
In the short amount of time, the Vulcan takes to heat to 450°, combine all ingredients for the dip and take one & a half cups of it, and spread it on the pizza crust.
Top with mozzarella and bake at 450 degrees – adjust Vulcan Combi to zero moisture and low fan, bake until brown and bubbly.
Put the rest of the dip in a bakeable container and save it for game day!
** For a thicker crust, let the crust rise in a warm area for 1 hour before baking.
MEXICAN TORTILLA PIZZA
Created by Joel Newell
1 ½ cups John Soules Fajita Chicken or Steak (PRE-COOKED)
¼ cup Bush's Black Beans
¼ cup Lindsay Black Olives
2 cups Saputo Mozzarella Cheese
¼ cup Pacific Coast Producers Rire Roasted Salsa
¼ cup Sour Cream
Pre-heat Vulcan Combi Oven to 375 degrees, zero humidity, low fan.
Lay Ole tortilla flat on baking sheet
Spread Saputo Cheese evenly over the tortilla, leaving about a half-inch from the edge.
Top with Bush Beans, John Soules Chicken, and Lindsay Olives.
Bake in the Combi Oven at 375 degrees for 10-13 minutes or until cheese is golden speckled.
Remove pizza, serve with salsa and sour cream (on top or on the side.)
Inspired to create your own pizza masterpiece? We've got the ingredients you need to take your pizza game to the next level. Click below to request samples from our wide range of food manufacturers.