California Club Thin-Crust Pizza
Thin is in, with thin-crust pizzas growing in popularity by 11% according to Mintel Menu Insights. Bring this trend to your menu with a regionally inspired, cracker-thin crust pizza, topped with salad for a fresh and healthy feel. Featuring a roasted garlic glaze, tomato, grilled chicken, applewood bacon and shredded Grande 50/50 Blend, it’s all topped off with lettuce, sliced avocado and a drizzle of buttermilk herb ranch dressing.
Course: Pizzas
Pizza
Yield: One 14-inch pizza
Ingredients
- 8 oz. Thin crust pizza dough (1 each)
- Roasted Garlic Glaze, as needed (see recipe)
- 4 oz. Grande 50/50 Blend, shredded or diced (1 cup)
- 2 oz. Tomato, thinly sliced (12 slices)
- 3 oz. Grilled chicken, diced (3/4 cup)
- 1⁄2 oz. Applewood smoked bacon pieces, fully cooked (1/4 cup)
- 1 oz. Green leaf lettuce, chopped (2 cups)
- 2 oz. Roma tomato, diced (1/4 cup)
- 2 oz. Avocado, diced, seasoned with salt and pepper (1/4 cup)
- 1 oz. Buttermilk herb ranch dressing, prepared (2 tbsp.)
Directions
- Brush Roasted Garlic Glaze lightly over crust; top with 4 oz. Grande 50/50 Blend, 12 tomato slices, 3 oz. chicken and 1/2 oz. bacon.
- Bake at 500°F for 3 to 4 minutes in an impingement oven, at 500°F for 6 to 7 minutes in a deck oven or until cheese is melted and crust is golden brown.
- Cut into squares; top with 1 oz. Iettuce, 2 oz. tomato and 2 oz. avocado; drizzle 1 oz. ranch dressing over top.
- Variations: Substitute Grande Mozzarella Mild Provolone Blend or Provolone Shred for Grande 50/50 Blend.
Roasted Garlic Glaze
Yield: 36 oz. (1 1/4 cups) glaze
Ingredients
- 8 oz. Olive oil (1 cup)
- 1 oz. Roasted garlic, pureed (2 tbsp.)
- 1 oz. Butter (2 tbsp.)
- 1⁄4 oz. Granulated garlic (1 tbsp.)
- 2 tsp. Kosher salt
- 1⁄2 tsp. Dried oregano
- 1⁄4 tsp. Black pepper
Directions
- Combine ingredients in saucepan; whisk over low heat until blended. Reserve.
